The sweet-tart cherries, fruity balsamic and aromatic spices make a perfect pan sauce for these tasty duck breasts.
Serves: 2
INGREDIENTS
2 single duck breasts
sea salt
1 teaspoon olive oil
1 teaspoon finely chopped thyme plus extra sprigs for garnish
½ cup red wine
2 tablespoons balsamic vinegar
1 clove garlic, crushed
½ teaspoon each ground mixed spice and curry powder
1 teaspoon honey
1 cup drained pitted cherries*
2 tablespoons chopped parsley
METHOD
Season the duck on both sides with salt.
Smear the oil over the base of a sauté pan and place the duck, skin side down, in the cold pan.
Place over a low heat and cook for 10 minutes until a lot of the fat has rendered out and the skin is golden. Turn over and cook for another 3-5 minutes for lightly pink duck. Cooking time will depend on the thickness of the meat.
Transfer to a plate and cover to keep warm.
Spoon off excess fat, leaving 2 tablespoons in the pan. Drop the thyme sprigs in the oil for a few seconds to crisp up then drain on kitchen towel. Set aside for garnishing.
Add all the ingredients except the cherries and parsley and cook at a fast simmer until reduced and syrupy. Add the cherries and heat through then add the parsley and the resting juices from the duck.
To serve: Slice the duck and either plate the meat and spoon over the sauce or add back to the pan and serve family-style. Top with the crisp thyme sprigs.
Cook's note: Jars and tins of cherries are available at supermarkets and food stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!