Pan-Roasted Duck with Cherry Sauce

Pan-roasted duck breast served with a decadent reductions of red cherries, white wine, and caster sugar.

Duck Quick Dairy Free Gluten Free Gourmet Cherry

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

16.2g

per serving

16.2 g total

Fat

32.4g

per serving

32.4 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

null

Cornflour

Mixed into a paste with a little water

Fruits

piece

Cherry

Stones removed

Liquids

100

White Wine

null

Meat

0.5

piece

Duck Breast

null

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

OilsFats

Olive Oil

null

Method

Preheat the oven to 200°C.

Rub the duck with olive oil and seasoned salt and pepper.

Sear the duck skin-side down in a hot frying pan for five minutes.

Drain excess fat, flip the breast, and roast in the oven for eight minutes.

Remove the duck from the oven and let it rest for one minute.

Heat cherries in a pan and stir in the caster sugar.

Add the wine and cornflour paste and simmer until reduced by half.

Serve the duck breast with the cherry sauce spooned around it.