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Duck with cider & prunes
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2 Gressingham Duck Fillets (about 340g)
2 tsp ground coriander
2 echalion shallots, finely chopped
2 garlic cloves, unpeeled and bashed
Handful fresh thyme leaves, roughly chopped, plus extra to serve
100ml fresh chicken stock
5 soft prunes, quartered
200g baby leaf greens, thick stems removed
Ready-made mashed potato, to serve
1. Preheat the oven to 200˚C, gas mark 6. Score the duck skin in a criss-cross pattern, then rub with the coriander and season. Heat a non-stick frying pan over a medium-high heat. Add the duck skin-side down and brown for 5 minutes until the fat has run from the skin. Turn, cook for 1 minute more, then transfer to a small roasting tin. Roast for 15 minutes.
2. Meanwhile, spoon all but 2 tsp of the fat from the frying pan, reduce the heat to medium-low, then add the shallots, garlic and thyme; soften for 10 minutes, covered. When soft and tinged with gold, pour in the cider and stock, add the prunes and simmer for 5 minutes, uncovered, until syrupy. Season and cover to keep warm.
3. Turn off the oven and let the duck rest with the door open for 10 minutes before slicing. Meanwhile, boil or steam the greens for about 2 minutes, until wilting, then drain and season. Heat the mash according to pack instructions. Add any pan and carving juices to the cider sauce, then serve with the sliced duck, mash and greens and a sprinkle of thyme.
If you want to save time, use 4-5 tbsp Cooks’ Ingredients frozen chopped shallots instead of fresh.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2019.