Duck Breast with Cherries

Name: Duck Breast with Cherries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (400g) Duck Breast; 2 cups, pitted (200g) Cherries; 1/2 cup (120g) Red Wine; 1 tbsp (15g) Balsamic Vinegar; a bunch (250g) Silverbeet; 2 sprigs (3g) Thyme

Recipes · Dinner · Recipe, Typed Supps

Start the duck in a cold pan. All the fat renders out and the skin ends up like glass.

Allergens and patterns

Contains sulphites. Fits: Gluten-free.

Ingredients

2 (400g) Duck Breast — Scored through the fat but not into the meat, and started skin-side down in a cold, dry pan.
2 cups, pitted (200g) Cherries — The acidity and sweetness that cut through a very rich piece of meat. Frozen work perfectly.
1/2 cup (120g) Red Wine — Deglazes the pan and reduces with the cherries into a sauce in about five minutes.
1 tbsp (15g) Balsamic Vinegar — Sharpens the sauce, which would otherwise be flatly sweet.
a bunch (250g) Silverbeet — Wilted in a spoon of the rendered duck fat, which is far too good to throw away.
2 sprigs (3g) Thyme — In the sauce with the cherries.

Nutrition per serving

Calories: 312 kcal
Protein: 45.9g
Carbohydrate: 18.5g
of which sugars: 11.1g
Fat: 1.8g
of which saturated: 0.5g
Fibre: 4g
Sodium: 351.6mg

Method

Score the duck fat in a criss-cross and put it skin-side down in a cold dry pan. Turn the heat to medium.
Render for 8–10 minutes, pouring off the fat as it collects, until the skin is deep gold. Flip for 3 minutes.
Rest the duck. Pour off all but a spoon of fat, add the cherries, wine, vinegar and thyme, and reduce.
Wilt the silverbeet in a little of the reserved fat. Slice the duck and pour the sauce over.