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Roast Duck with Red Wine & Sour Cherry Sauce

Posted by Site Admin on 14 February 2012 | 0 Comments

Tags: Duck, Red Wine, Cherry, Mash

INGREDIENTS:

4 duck breasts, skin on
4 Sweet Potatoes
1 Small Swede
2 Tsp Single Cream
1 Small Savoy Cabbage
12 Rashers of Smoked Streaky Bacon
50g Butter

SAUCE:
100g packet of dried sour cherries (usually found in home baking section)
300ml red wine
50g granulated sugar
2 tablespoons red wine vinegar

Method:

1. Put the sour cherries, red wine, vinegar and sugar into a pan and heat gently until the sugar has dissolved.
2. Increase the heat and reduce the quantity by half. Check the seasoning and set aside.
3. Bake the sweet potatoes in their skins for about 45 mins to an hour, dice the swede and cook until soft. Then slit open the sweet potatoes and scoop out the flesh, add to the swede then add half the butter and cream. Season and mash to a creamy consistancy. If you want to go all out and make it really smooth, pass it through a sieve!!
4. To cook the duck, first preheat the oven to 180C, then score the skin on the diagonal with slashes around 1cm apart – don’t go too deep and cut the flesh.
5. Place the duck skin side down in a frying pan over a medium heat and cook gently to allow the fat to render off. After 6 to 8 mins increase the heat and allow the skin to take on a golden colour.
6. Now transfer to a baking tray, skin side up, and cook for approx 8 mins until just cooked through but still a little pink in the middle. Once cooked, take it out of the oven, cover with foil, and allow to rest for around 5 mins.
7. Shred the cabbage and cook for 3-4 minutes, once cooked, drain and rinse in cold water. Set it to oneside
8. Dice the bacon and add to a frying pan with the rest fo the butter, cook for 3 -4 minutes, once cooked add the cabbage, mix well, cover and cook on a low heat for about 3 minutes.
9. When ready to plate up, slice the duck into 5 or 6 pieces, arrange on the plate with the mash and cabbage then spoon a little sauce around it.