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Seared duck with balsamic cherries, basil & freekeh
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50g ripe cherries, halved and pitted
½ red onion or 1 echalion shallot, finely chopped
2 tbsp balsamic vinegar
Pinch of sugar
3 tsp extra virgin olive oil
180g pack Gressingham Duck Steaks (selected stores)
1 tsp Chinese five spice
250g pack Merchant Gourmet Freekeh
25g pack basil, leaves only
1. Preheat the oven to its lowest setting. Toss the cherries and onion or shallot with the balsamic vinegar, sugar, 2 tsp of oil and seasoning. Pat the duck dry with kitchen paper then coat with the five spice, plus some seasoning. Set aside for 10 minutes.
2. Heat the remaining oil in a non-stick frying pan. Sear the duck for 2-3 minutes each side. Remove to a plate, cover with foil and rest in the warm oven for 5 minutes.
3. Return the pan to the heat. Add the freekeh and warm through. Add the cherries and their marinade, then most of the basil. Spoon onto a platter.
4. Slice the duck against the grain, pile onto the salad, drizzle the resting juices over the top and finish with a few more basil leaves.
Typical values per serving:
This recipe was first published in July 2017.