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Duck with Cherry and Cider.
Serves 2
More effort
Prep:
Cook:
Beautiful and delicious crispy skin duck with sweet and sour sauce, the cider worked really well.
Skip to ingredients
For the Duck.
- 1kg duck crown, seasoned with salt and pepper
- 1 thickly sliced onion
- 2 cloves crushed garlic
- 1 stick cinnamon
- 1 star anise
For the Sauce.
- 1kg duck crown, seasoned with salt and pepper
- 1 thickly sliced onion
- 2 cloves crushed garlic
- 1 stick cinnamon
- 1 star anise
- 1 onion finely sliced
- 2 cloves chopped garlic
- 2tbsp cherry jam
- 250ml cider
- Salt/pepper
Method
step 1
In a deep roast tin, put in the duck crown, onion, garlic, cinnamon and star anise. Roast in 200c fan forced oven for 1 hour. Leave to cool.step 2
In a saucepan, with 1tbsp of vegetable oil, fry the onion with garlic and salt/pepper. Cook, stirring, until the onions have softened, add cherry jam and cider. Leave to simmer for 10-15 minutes or until the sauce has thickened.step 3
Carve the duck breasts. Pan fry the breasts, skin side down, for a couple of minutes until the skin is crispy. Serve with the reduced sauce and rice.
