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Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Gressingham Duck Breast with a Cherry and Red Wine Sauce
PREP TIME: 15 mins
COOKING TIME: 30 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy106kcal
Fat3.8g
Saturates1.8g
Sugar2.0g
Salt0.54g
Ingredients...
50g butter
100g shallots, roughly chopped
400g fresh cherries, stoned
25g Essential Cuisine Spicy Persian Style Seasoning
50ml cherry liqueur
1ltr Essential Cuisine Signature Red Wine Jus
50g Essential Cuisine Duck Glace
10 Gressingham duck breasts, trimmed and scored
50g butter
Your choice of garnish
Good twist of freshly ground pepper
Sea salt, season to your taste
Method...
1. Melt butter in a suitable pan, add the chopped shallots, fry gently until they are tender, with not too much colour.
2. Add the cherries and seasoning, cook for 2 minutes, then deglaze with the liqueur. Pour in the jus and glace, bring to the simmer for 5-10 minutes, or until the cherries begin to soften.
4. Remove half the cherries from the sauce and set aside, blend the remaining cherries and sauce in a blender, sieve into a clean pan, then stir in the reserved cherries, keep warm.
5. Heat a suitable frying pan, place the duck breasts skin down and sear until the skin starts to colour and the fat is rendered down. Turn over and continue cooking until pink, basting with the butter, ensuring the skin keeps crisp, allow to rest while keeping warm.
6. Slice the duck and plate with your choice of garnish, drizzle the sauce around, taking care to use all of the whole cherries.
