| Roast Duck Breast with Cherry Sauce by hayleylongdin |
| Serves: 2 |
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| Ingredients: |
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½ 425g can black cherries in syrup, drained and halved, syrup reserved
2 duck breasts
1 tsp oil
1 shallot, sliced
1 tsp cornflour
1 Tbsp cold water
To serve: bag of baby spinach, dauphinoise potatoes
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| Method: |
• Preheat your oven to gas mark 6, 200°C or for a fan oven 180°C.
• Heat a frying pan until hot and then place the duck breasts fat side down ,and allow to cook for three or four minutes until the fat is crisp and golden.
• Turn the duck breasts over and cook for a further three or four minutes on the underside.
• Place the duck breasts in a roasting tin and put in the oven to continue roasting for 20 minutes.
• Remove the duck breasts from oven, place on a warmed plate wrapped in kitchen foil, and allow them to rest for five minutes.
• To make the cherry sauce, heat oil in a small pan and fry the shallot until soft.
• Stir in the cherries and syrup, and heat through.
• Dissolve the cornflour in water and add to the pan, stirring continuously until the sauce thickens.
• To serve, microwave spinach according to pack instructions. Divide between two warm plates.
• Slice the duck diagonally and fan around the spinach.
• Pour over the cherry sauce and serve with dauphinoise potatoes.
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| Tip: |
| Serve the remaining cherries and syrup with pancakes and ice cream. Canned cherries are convenient to use, as they have a long-shelf life and are ready to use when opened. |
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| Prep Time: 10 mins |
| Cook Time: 30 mins |
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