Roast Duck with Cranberry and Sour Cherry Sauce Recipe
This roast duck dish paired with cranberry and sour cherry sauce is perfect for dinner. It looks appealing and delivers fantastic flavor while being straightforward to prepare. For the best results, use fresh cranberries when they are in season. Consider making extra sauce, as it complements a variety of meats.
Preparation and Cooking Time
- Total Time: 50 mins
- Difficulty: Easy
- Serves: 6
Ingredients
- 6 duck breasts
- 4 shallots, finely chopped
- Olive oil
- 2 bay leaves
- 1 star anise
- Orange (a thick strip of zest)
- 2 tbsp light brown muscovado sugar
- 100ml red wine
- 250ml chicken stock
- 50g dried sour cherries or dried cherries
- 50g cranberries
- 1 tbsp red wine vinegar
Method
Step 1: Prepare the Sauce
Start by making the sauce. Fry the shallots in a little olive oil for about 5 minutes until softened without browning. Next, add the bay leaves, star anise, orange zest, and muscovado sugar. Pour in the red wine and chicken stock, bringing the mixture to a boil. Let it simmer for 10 minutes. Then, include the dried cherries and simmer, stirring occasionally, until the liquid slightly thickens, around another 10 minutes. Finally, add the cranberries, heating until they pop, and stir in the red wine vinegar.
Step 2: Cook the Duck
Prepare the duck by cutting slashes through the skin and fat, being careful not to cut into the flesh. Generously season the skin. Place the duck breasts skin-side down in a cold frying pan and turn the heat to high. Once the pan is very hot, reduce the heat slightly and fry for 8 minutes until the skin is crisp and browned, allowing the fat to melt out. Discard excess fat as needed.
Step 3: Finish Cooking the Breasts
Flip the duck breasts and cook for an additional 3-5 minutes, or until firm to the touch while remaining slightly pink in the center. Allow the breasts to rest for 5 minutes. Reheat the sauce, adding a splash of water if necessary, and remove the bay leaves, star anise, and orange zest. Slice each breast and serve with the sauce alongside roast potatoes.
Earlier, SSP told how to make Miso Soup.
