Duck breast with cherries and mint
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Duck breasts | |
| 300 | millilitres | Good red wine eg Cabernet Sauvignon |
| 300 | millilitres | Duck or chicken stock |
| 1½ | tablespoon | Redcurrant jelly |
| 225 | grams | Cherries; stalks removed, |
| ; stoned if desired | ||
| 1 | Generous tbsp shredded mint leaves | |
| Salt and pepper | ||
| 4 | Sprigs mint; to garnish | |
Directions
1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with salt and pepper, and the cut sides with pepper only. Prick the skins all over with a fork.
2 Heat a frying pan just big enough to take the breasts in a single layer over a gentle heat and lay skin-side down. As the fat begins to run, raise the heat so they fry briskly in the fat.
3 When browned underneath, put the breasts skin-side up on a rack in a roasting tin and into the oven for nine minutes to keep pink.
4 Cook for 10-12 minutes if you prefer them well done (no longer or the flesh will toughen). Remove and rest for 5-10 minutes before serving.
5 Pour the fat from the frying pan and add the wine. Boil, stirring and scraping in the juices and brown bits from frying the duck breasts.
6 Let the wine boil until reduced to a thin glaze over the base of the pan.
Add the stock and boil hard again until reduced by half. Add the redcurrant jelly and stir in until dissolved.
7 Add the cherries, salt and pepper and simmer for a few minutes for a syrupy sauce. Stir in the shredded mint.
8 Slice each duck breast and fan out on a plate. Spoon over the sauce, garnish with a sprig of mint and serve.
Converted by MC_Buster.
Recipe by: Sophie Grigson's Herbs Converted by MM_Buster v2.0l.