Duck breast

Duck breast

This duck breast recipe with sweet cherry sauce and crispy roast potatoes is fantastic for a romantic meal for two.

By , 21 September 2015
Duck breast
  • Ready in: 70 mins
  • Serves: 2
  • Price: £4.20 per serving
Nutritional Info
Each 478g serving contains
  • Fat 22
    31%
  • Sat Fat 4.9
    25%
  • Sugar 21
    23%
  • Salt 0.74
    12%
  • Cals 688
    34%
of your reference intake.
Typical energy values per 100g: 603kJ/144kcal.
Ingredients
  • 2 Asda Duck Breast Fillets
  • 1 small shallot, finely chopped
  • 150ml red wine
  • 100ml chicken stock (made with 1/4 stock cube)
  • 2 tbsp Asda Extra Special Cherry Conserve
  • 1/2 level tsp cornflour mixed with 1 tbsp cold water
  • Roast potatoes, to serve
  • Green vegetables, to serve
Method
  • Take the duck breasts out of the fridge and place, skin side up, on a plate lined with kitchen paper. Leave at room temperature, uncovered, for 30 minutes. Using a knife, make criss-cross cuts in the skin, taking care not to cut through the meat. Pat the skin dry with kitchen paper.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts, skin side down, in a cold frying pan and cook over a low heat for 10 minutes or until most of the fat has run off. As the fat comes out, pour it into a bowl and reserve for cooking the roast potatoes.

  • Increase the heat and cook the duck until the skin is golden and starting to crisp. Turn over and cook for 1 minute to seal the underside. Remove the duck from the pan and put in a roasting tin, skin side up.

  • Cook in the oven for 5-7 minutes, then remove and leave to rest in a warm place for 10 minutes.

  • Drain any remaining fat from the pan, add the shallot and cook until soft. Add the wine and boil until reduced to about 4 tbsp. Add the stock and conserve and simmer for 2-3 minutes. Stir in the cornflour until slightly thickened.

  • Slice the duck, drizzle with sauce, and serve with roast potatoes and green veg.

    Please drink responsibly. For the facts, visit drinkaware.co.uk.