eCook Meal
Cherry Duck Breast
with smashed golden potatoes & long stem broccoli
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R382.13
for 4 servings · R95.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Frozen Cherries needs 200 gFrozen Cherry & Berry Mix 350 g 350 g at R74.99 · 57% of packR42.85
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
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Red Wine needs 250 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 100% of packR44.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Gastrique Liquid
- Long-stem Broccoli
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cherry Duck Breast?
The preparation time for Cherry Duck Breast with smashed golden potatoes & long stem broccoli is between 20 and 35 minutes.
What is the total time required to make Cherry Duck Breast with smashed golden potatoes & long stem broccoli?
The total time required to make Cherry Duck Breast with smashed golden potatoes & long stem broccoli is between 35 and 55 minutes.
How many servings does Cherry Duck Breast provide?
4 servings
What are the main ingredients in Cherry Duck Breast?
Baby Potato, Duck Breast, Frozen Cherries, Garlic, Gastrique Liquid, Hazelnuts, Lemon, Long Stem Broccoli, Red Wine
What is the nutritional information of Cherry Duck Breast?
Calories: 681, Carbs: 65 grams, Fat: grams, Protein: 60.4 grams, Sugar: 25.9 grams, Salt: 2477 grams
How do I prepare Cherry Duck Breast?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Cherry Duck Breast?
Baby Potato, Duck Breast, Frozen Cherries, Garlic, Gastrique Liquid, Hazelnuts, Lemon, Long Stem Broccoli, Red Wine
How many calories does Cherry Duck Breast have?
681 calories
How much fat content does Cherry Duck Breast have?
grams