Duo of duck breasts with an orange & cherry sauce
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- 2-pack Gressingham Duck Breasts
- 15g butter
- 1 shallot, finely diced
- Zest of 1 clementine, plus the flesh, peeled and chopped
- 4 tbsp fresh orange juice
- 3 tbsp Extra Special Cherry Conserve or jam
- Fresh orange slices, to serve
Season the duck. Put into a cold frying pan, skin side down. Turn up the heat to medium and cook for 5-6 minutes or until the skin is crisp, spooning away the fat as it renders out. Then cook on the other side for 4-5 minutes, depending on how rare you like it. Lift onto a hot serving plate, cover with foil and a clean tea towel to keep warm, and set aside to rest.
Melt the butter in the pan and gently cook the shallot for 2-3 minutes until softened. Add the zest, chopped clementine and orange juice. Simmer for 1 minute until it starts to thicken. Stir in the cherry conserve and cook for a further 1 minute, or until it becomes thick and syrupy.
Cut the duck into thin, even slices and arrange on a plate. Serve with the sauce, orange slices and our Potato, Squash, Beetroot & Orange Bake.