Roast Duck Breast with Cherry Sauce

Serves 8, Prep 5 mins, Cook 26 mins

New Idea - - New Food Idea -

8 duck breasts, skin on (220g each) Sea salt and cracked black pep­per, to taste Mixed salad leaves, to gar­nish

CHERRY SAUCE 1 clove gar­lic, crushed ¼ cup sherry vine­gar 1 cup fresh orange juice 1 cup red wine 2 star anise 10cm piece orange rind 1 tsp corn­flour 1 tsp cold wa­ter 1 tblsp soy sauce 120g tub Al­ways Fresh In­tense

Quince Fruit Paste 1 tsp caster sugar 415g can pit­ted black

cher­ries, drained

1 Heat a large fry­ing pan over a medium to low heat. Sea­son duck. Cook half the duck, skin-side down, for 5 min­utes. Turn. Sear for 30 sec­onds. Trans­fer to a roast­ing pan, skin-side up. Re­peat with the re­main­ing duck. Re­serve 2 tsps of the duck fat. 2 Cook in a mod­er­ate oven (180C) for 15 min­utes. Re­move. Cover with foil and stand for 5 min­utes. 3 To make the sauce, heat re­served fat in a small saucepan over a medium heat. Add the gar­lic. Cook, stir­ring, for 1 minute. Add vine­gar. Sim­mer to re­duce down to 1 tblsp. Add juice, wine, anise and rind. Sim­mer for 8 min­utes, or un­til re­duced by half. 4 Stir in corn­flour blended with wa­ter. Add soy, paste and sugar. Cook, stir­ring, for 2 min­utes, or un­til smooth and slightly thick. Sieve into a large jug. Dis­card solids. Re­turn sauce to pan. Add the cher­ries. Stir un­til heated. Sea­son to taste. 5 To serve, place duck on a plat­ter. Spoon over the sauce. Gar­nish with salad leaves.

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