Roast of Duck with Tart Cherry Glaze
This showstopping main combine the tangy sweetness of cherries with the rich smoky flavour of duck.
Ingredients
2 breasts of duck
4 new potatoes, scrubbed and cut in half
2 leeks, washed and cut into strips
Approx 20 fresh tart cherries, pitted
½ cup (250 mL) white wine
¼ cup (60 mL) rendered duck fat
Salt
Fresh thyme
Directions
- Poach the pitted fresh tart cherries in white wine for 8 minutes. Strain the juice from the poached cherries. Reduce the poaching liquid to the syrupy stage. Reserve
- Place the rendered fat into a frying pan and fry the potatoes over medium heat, turning them from time to time until they are golden brown.
- Add the leeks to the potatoes and cover with a lid. Reduce heat and continue to cook for approximately 10 minutes or until the leeks are nicely wilted and the potatoes are tender. Remove lid and reserve.
- Season the duck breast with salt and pepper and sear on both sides over high heat
- Reduce temperature to low and continue to cook the breast on the skin side for a further 5 minutes or until the skin is a deep brown colour and crisp consistency.
- Place in the oven at 325⁰ F (400⁰C) for a further 10 minutes. Remove and transfer breasts to a carving board.
- Spoon the potato and leek mixture onto 4 heated dinner plates
- Carve the duck breast and place an equal number of slices in a leasing fan pattern on each of the four plates.
- Combine the syrupy cherry juice with the poached tart cherries and spoon this mixture over the duck breast slices. Serve right away.
Recipe for 4 portions
