Cherry and cinnamon spiced duck breast
Delicious for the festive season, to save time the compote can be made ahead of time and gently warmed when you need it.
- 2 Gressingham duck breasts
- 1 tsp 5 spice
- 2 large white potatoes. peeled and cut into 2cm chunks
- 1 large carrot, peeled and chopped
- 100g kale, stalks removed, torn into large pieces
- 2 tbsp vegetable oil
- 200g cherries (you can use tinned if fresh unavailable)
- 1 tbsp caster sugar
- 1 cinnamon stick
- To make the compote, add the cherries, cinnamon stick and sugar to a small pan on a low to medium heat, bring to the boil, stir, lower the heat, bring to the boil. stir, lower the heat and simmer forb 10-15 minutes until the mixture reduces and thickens. Take off heat.
- Preheat your oven to 200oC, Fan 180oC, Gas Mark 6
- Score the skin of the duck breast and pat dry. Season both sides with the 5 spice along with salt and pepper.
- Boil the potatoes in salted water for 10 minutes, drain. Pour the vegetable oil into a roasting tray and place i nthe oven for 5 minutes. Remove the tray and carefully add in the potatoes and carrots and mix. Lightly season and return to the oven for 25 minutes and remove when ready.
- While the vegetable mix is cooking, lay the duck breasts skin side down into a cold, unoiled pan. Cook on a low to medium heat for 6 to 8 minutes until the skin is crisp and golden (regularly draining off any fat carefully into a bowl). Turn the duck breast over to seal the meat side for 30 seconds and then transfer to a roasting tray. Place in the oven for 8 minutes and then remove. Allow to rest for 10 minutes.
- When you are ready to serve, gently warm the compote, boil the kale in salted water for 4 minutes, drain.,
- Carve the duck into 4 or 5 slices and serve along with the vegetables and compote. Braised red cabbage can made a lovely addition to this dish.