Recipe Inspiration
Gressingham Duck Breast with a Cherry and Red Wine Sauce
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.
