4 days ago
Crispy duck breast with cherry compote
Serves
:
2
Course
:
Dinner
Cooking Time
:
40 mins
Prep Time
:
10 mins
Ingredients
2 duck breasts
Sea salt
200g fresh cherries, stones removed
Syrup from 1 tin of cherries
25g brown sugar
2tbs sherry vinegar
2 star anise
1tbs cherry jam
Mint leaves, to garnish
Place the duck breasts on a small tray and pat dry with kitchen paper. Place in the fridge and leave overnight, uncovered, so the skin dries out.
Preheat the oven to 180 degrees. Place a nonstick frying pan on a low heat. Season the duck breasts with salt, then place the duck breasts in the pan skin-side down. Cook skin-side down on a low heat for 30 minutes, then increase the heat to high and cook for one minute to crisp up the skin. Flip the duck breast over and cook on the other side for 30 seconds just to seal it. Place the duck breasts on a small preheated tray and place in the oven at 180 degrees for four minutes to finish cooking. Then, remove and allow to rest for 10 minutes.
While the duck breasts are resting, make the cherry compote. Place the pitted cherries, cherry syrup, brown sugar, vinegar, star anise and cherry jam in a saucepan and place on a medium heat. Stir lightly to combine then allow the mix to come to the boil. Reduce the heat to low and cook for six to seven minutes, stirring occasionally, until the mix becomes jammy but the cherries still hold their shape slightly. Remove from the heat.
Slice the rested duck breast and place on a serving plate. Spoon on some of the warm cherry compote and garnish with mint leaves.
