Save to your scrapbook
Duck breast with agrodolce cherries and mint
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
The sweet acidity of cherries pairs so well with rich, salty duck. Add in the sourness of the agrodolce and you have a truly special combination.
250g cherries, pitted and halved
25g caster sugar
½ star anise
50ml red wine vinegar
100ml red wine
4 duck breasts, at room temperature
4 garlic cloves
4 sprigs thyme
100ml Cooks’ Ingredients chicken stock
20 mint leaves, finely shredded
watercress or rocket, to serve
1. Preheat the oven to 200˚C, gas mark 6. Put the cherries in a saucepan with the sugar, star anise and 25ml vinegar. Bring to a simmer and cook gently for 6-8 minutes, until the cherries have softened. Add the wine and simmer for a few minutes more until the liquid turns syrupy. Season, remove from the heat and discard the star anise. Put to one side.
2. With the tip of a sharp knife, score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season generously all over and lay, skin-side down, in a cold, ovenproof frying pan. Put on the hob over a medium heat and cook slowly until the skin has turned brown and crisp (about 8 minutes). Be careful it doesn’t burn.
3. Spoon out most of the fat and turn the duck breasts skin-side up; put a clove of garlic and sprig of thyme on each breast and transfer to the hot oven. Cook for 9-10 minutes; this should give you pink meat – give it 5 minutes more if you want it more done. Remove from the pan and leave to rest somewhere warm for 5 minutes.
4. While the duck is resting, remove all but 1 tbsp fat from the frying pan and return the pan to the hob. Add the cherry mixture, chicken stock and remaining 25ml vinegar and bubble over a high heat until the sauce is syrupy. Slice the duck breasts lengthways and fan out on 4 plates. Stir the mint into the sauce and spoon over each breast. Serve with a tuft of watercress or rocket alongside.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in June 2019.