Duck with Cherry Sauce

Charmaine Lu -
  • 2 duck breasts
  • 2 sliced shallots
  • 240g frozen dark cherries
  • 150ml red wine
  • 150ml chicken or duck stock
  • 40g chilled butter
  • 1 tbsp red wine vinegar
  • Preheat the oven to 180C. Season the duck breasts and score the skin with a criss-cross pattern. Fry in a dry pan for 6 mins, skin-side down, then flip over and place in the oven to roast for 7 mins. Remove from the oven and leave to rest.
  • Heat ½ tbsp of olive oil in a clean frying pan, then fry the shallots for 5 mins to soften. Add the cherries and wine, and simmer to reduce by half. Add the stock and gently bubble for 5 mins, then gradually whisk in the chilled butter and vinegar to make a smooth sauce. Season well. Slice the rested duck breasts and drizzle with plenty of the sauce, some steamed greens and mashed potato.
1 hr
2 serving