Duck Breast with Cherries And Mint - BigOven 143508
Duck Breast with Cherries And Mint

Duck Breast with Cherries And Mint

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Duck Breast with Cherries And Mint"

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Try this Duck Breast with Cherries And Mint recipe, or contribute your own. "Spring" and "Light" are two tags used to describe Duck Breast with Cherries And Mint.

"Taste was superb. Next time I would serve this dish with baby new potatoes. I would also suggest starting the sauce without the duck juices in a saucepan as the sauce took a long time to reduce, and the duck gets cold. Another suggestion would be to cook the sauce in a saucepan as whilst boiling to reduce there is alot of splashing over the hob."

- plug66

Ingredients

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4 Sprigs mint; to garnish
4 Duck breasts
1 1/2 tb Redcurrant jelly
Salt and pepper
1 Generous tb mint; shredded
300 ml Duck stock; or chicken stock
225 g Cherries; stalks removed, stoned if desired
300 ml red wine; Good quality, e.g. Cabernet

Original recipe makes 4

Servings  

Preparation

1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with salt and pepper, and the cut sides with pepper only. Prick the skins all over with a fork. 2 Heat a frying pan just big enough to take the breasts in a single layer over a gentle heat and lay skin-side down. As the fat begins to run, raise the heat so they fry briskly in the fat. 3 When browned underneath, put the breasts skin-side up on a rack in a roasting tin and into the oven for nine minutes to keep pink. 4 Cook for 10-12 minutes if you prefer them well done (no longer or the flesh will toughen). Remove and rest for 5-10 minutes before serving. 5 Pour the fat from the frying pan and add the wine. Boil, stirring and scraping in the juices and brown bits from frying the duck breasts. 6 Let the wine boil until reduced to a thin glaze over the base of the pan. Add the stock and boil hard again until reduced by half. Add the redcurrant jelly and stir in until dissolved. 7 Add the cherries, salt and pepper and simmer for a few minutes for a syrupy sauce. Stir in the shredded mint. 8 Slice each duck breast and fan out on a plate. Spoon over the sauce, garnish with a sprig of mint and serve. Recipe by: Sophie Grigsons Herbs

Calories Per Serving: 1252 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was excellent, although I did change the recipe a little. I used Port in place of the wine for the sauce. What an awesome meal. I will definately be making this again!
RosieSmith 4 years ago
Taste was superb. Next time I would serve this dish with baby new potatoes. I would also suggest starting the sauce without the duck juices in a saucepan as the sauce took a long time to reduce, and the duck gets cold. Another suggestion would be to cook the sauce in a saucepan as whilst boiling to reduce there is alot of splashing over the hob.
plug66 6 years ago
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