Recipe Sections
8, as part of a banquet
3 Luv-a-Duck breasts (210 - 240g each)
2 tbsp honey
1/8 tsp cinnamon
juice and zest of 1 orange
For the cherries:
50ml white vinegar
50ml verjuice
2 cloves
25g castor sugar
160g fresh cherries
For the salad:
200g baby green beans
olive oil
50g mixed fine salad leaves (includ. baby red chard)
40ml pumpkin seed oil
Seal duck in hot pan, render out as much fat as possible.
Combine honey, cinnamon, juice and zest and marinate duck overnight. Heat oven to 180C and roast duck for 12 - 15 minutes until pink. Allow to cool fully. Slice each breast into 9 even slices, plus ends.
For the cherries: Put vinegar, verjuice, cloves and sugar into a pan and cook until sugar dissolves. Remove cloves, add cherries and cook for 4 - 5 minutes or until cherries are tender. Remove and set aside and reduce liquid by half. Cool and reserve until required.
For the salad: Top beans, leave tails. Cook in boiling, salted water until tender. Drain, toss in olive oil and cool.
Arrange beans with salad leaves, scatter cherries over and arrange duck slices on top. Combine pumpkin seed oil and reduce pickling liquid to make dressing. Shake or whisk and drizzle over salad just before serving.