Recipe Sections
4
When cherries are out of season, try using 50gms dried cherries or Griottines, Marcello cherries soaked in kirsh from France!
This duck is best served with mashed potatoes and steamed pak choi bulbs with garlic and soy.
4 x Luv-a-Duck Breasts
200ml port
200ml Luv-a-Duck Stock
Few sprigs of thyme
100g de-pipped sliced cherries
20g cold butter, cut into cubes
Salt & pepper
Place frypan over a medium heat.
Lightly season the breasts with a little salt and pepper.
When pan is hot, place the breasts skin side down using no oil and cook for about 4 minutes until skin begins to brown.
Turn over and cook for another minute. Then put breasts on tray in hot oven for about 5 minutes.
Meanwhile, drain off any excess fat from the pan and deglaze with the port - allow to bubble for 30 seconds to remove the alcohol. Add the cherries and thyme. Pour in the stock and bring to the boil. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced by about half. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly.
Pour sauce onto serving plate, then cut breasts either sliced into about 5 pieces each on an angle or just in half and place breast side up on the platter.