RECIPE FOR: Pan-roasted duck with cherry sauce
PAIRS WELL WITH: 2007 WillaKenzie Estate Pinot Noir Dijon Clone 115
Recipe from Brian Turner
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 1
Ingredients
For the duck—
½ duck breast
1 tbsp olive oil
salt and freshly ground black pepper
For the cherry sauce—
6 cherries, stones removed
1 tsp caster sugar
3½fl oz white wine
1 tsp cornflour, mixed into a paste with a little water
salt and freshly ground black pepper
Preparation method
- Preheat the oven to 400F.
- To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.
- Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.
- To make the sauce, heat the cherries in a frying pan and stir in the caster sugar.
- Add the wine and cornflour paste and cook to reduce by half.
- Serve the breast in the middle of the plate and spoon the cherry sauce around.
