Seared duck breast with a delicious cherry gastrique sauce, served with smashed baby potatoes and crunchy long stem broccoli. Finished off with toasted hazelnuts. Simply divine!
Cherry Duck Breast
Cherry Duck Breast
with smashed golden potatoes & long stem broccoli
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Free-range Duck Breast
- Free-range Duck Breasts
- Frozen Cherries
- Garlic Clove
- Garlic Cloves
- Gastrique Liquid
- Hazelnuts
- Lemon
- Lemons
- Long Stem Broccoli
- Red Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLDEN ‘TATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion. Place the potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and season to taste. Roast in the hot oven for 15-20 minutes until crispy and golden.
TOASTY NUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden. Remove from the pan and roughly chop.
BROC
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the broccoli for 3-4 minutes until cooked al dente. In the final minute, add the grated garlic and fry until fragrant (about 1 minute), shifting constantly. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Season with salt, pepper, a squeeze of lemon juice, and some lemon zest. Cover to keep warm.
SAUCE
Return the pan to a medium heat. Add in the gastrique liquid and leave to simmer for 2-3 minutes until reduced by half and sticky. Pour in the wine and 50ml of water. Mix until fully combined and leave to simmer for 6-10 minutes until reduced by ⅔ and reaches a syrup-like consistency. Mix in the cherries, remove from the heat and season to taste. Cover to keep warm.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render in its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
YUM!
Plate up the smashed potatoes and duck slices, and pour over the cherry gastrique sauce. Serve the crunchy long stem broccoli on the side and garnish with the toasted hazelnuts. Well done, Chef!
Baby Potatoes - 200g
Hazelnuts - 10g
Long-stem Broccoli - 100g
Garlic Clove - 1
Lemon - 1
Gastrique Liquid - 50ml
Red Wine - 65ml
Frozen Cherries - 50g
Free-range Duck Breast - 1
GOLDEN ‘TATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion. Place the potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and season to taste. Roast in the hot oven for 15-20 minutes until crispy and golden.
TOASTY NUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden. Remove from the pan and roughly chop.
BROC
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the broccoli for 4-5 minutes until cooked al dente. In the final minute, add the grated garlic and fry until fragrant (about 1 minute), shifting constantly. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Season with salt, pepper, a squeeze of lemon juice, and some lemon zest. Cover to keep warm.
SAUCE
Return the pan to a medium heat. Add in the gastrique liquid and leave to simmer for 2-3 minutes until reduced by half and sticky. Pour in the wine and 100ml of water. Mix until fully combined and leave to simmer for 8-12 minutes until reduced by ⅔ and reaches a syrup-like consistency. Mix in the cherries, remove from the heat and season to taste. Cover to keep warm.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render in their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
YUM!
Plate up the smashed potatoes and duck slices, and pour over the cherry gastrique sauce. Serve the crunchy long stem broccoli on the side and garnish with the toasted hazelnuts. Well done, Chef!
Baby Potatoes - 400g
Hazelnuts - 20g
Long-stem Broccoli - 200g
Garlic Clove - 1
Lemon - 1
Gastrique Liquid - 100ml
Red Wine - 125ml
Frozen Cherries - 100g
Free-range Duck Breasts - 2
GOLDEN ‘TATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion. Place the potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and season to taste. Roast in the hot oven for 15-20 minutes until crispy and golden.
TOASTY NUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden. Remove from the pan and roughly chop.
BROC
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the broccoli for 5-6 minutes until cooked al dente. In the final minute, add the grated garlic and fry until fragrant (about 1 minute), shifting constantly. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Season with salt, pepper, a squeeze of lemon juice, and some lemon zest. Cover to keep warm.
SAUCE
Return the pan to a medium heat. Add in the gastrique liquid and leave to simmer for 3-4 minutes until reduced by half and sticky. Pour in the wine and 150ml of water. Mix until fully combined and leave to simmer for 10-15 minutes until reduced by ⅔ and reaches a syrup-like consistency. Mix in the cherries, remove from the heat and season to taste. Cover to keep warm.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render in their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
YUM!
Plate up the smashed potatoes and duck slices, and pour over the cherry gastrique sauce. Serve the crunchy long stem broccoli on the side and garnish with the toasted hazelnuts. Well done, Chef!
Baby Potatoes - 600g
Hazelnuts - 30g
Long-stem Broccoli - 300g
Garlic Cloves - 2
Lemons - 2
Gastrique Liquid - 150ml
Red Wine - 170ml
Frozen Cherries - 150g
Free-range Duck Breasts - 3
GOLDEN ‘TATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Once boiling, reduce the heat. Allow to simmer for 10-15 minutes until easily pierced with a fork but still firm. Drain on completion. Place the potatoes on a lightly greased roasting tray and spread out in a single layer. Using a fork or masher, gently press down on them, splitting the skin, but keeping them in one piece. Drizzle over some oil and season to taste. Roast in the hot oven for 15-20 minutes until crispy and golden.
TOASTY NUTS
Place the hazelnuts in a pan over a medium heat. Toast for 5-6 minutes until golden. Remove from the pan and roughly chop.
BROC
Return the pan to a medium-high heat with a splash of water. When starting to bubble, simmer the broccoli for 6-7 minutes until cooked al dente. In the final minute, add the grated garlic and fry until fragrant (about 1 minute), shifting constantly. Toss with a drizzle of oil and some seasoning. Remove from the pan on completion. Season with salt, pepper, a squeeze of lemon juice, and some lemon zest. Cover to keep warm.
SAUCE
Return the pan to a medium heat. Add in the gastrique liquid and leave to simmer for 3-4 minutes until reduced by half and sticky. Pour in the wine and 200ml of water. Mix until fully combined and leave to simmer for 12-15 minutes until reduced by ⅔ and reaches a syrup-like consistency. Mix in the cherries, remove from the heat and season to taste. Cover to keep warm.
CRISPY DUCK
Pat the duck dry with paper towel. Place the duck breasts in a cold pan skin-side down without oil (the duck breasts will render in their own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breasts and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
YUM!
Plate up the smashed potatoes and duck slices, and pour over the cherry gastrique sauce. Serve the crunchy long stem broccoli on the side and garnish with the toasted hazelnuts. Well done, Chef!
Baby Potatoes - 800g
Hazelnuts - 40g
Long-stem Broccoli - 400g
Garlic Cloves - 2
Lemons - 2
Gastrique Liquid - 200ml
Red Wine - 250ml
Frozen Cherries - 200g
Free-range Duck Breasts - 4
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