Roasted Breast Duck with Baby Vegetables and Cherries
A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.
Estimated Nutrition
Calories
1225.3
kcal / serving
2450.5 kcal total
Carbs
70.4g
per serving
140.8 g total
Fat
76.1g
per serving
152.2 g total
Protein
57.7g
per serving
115.4 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
475
ml
Veal Jus
or stock
Dairy
100
g
Butter
divided for potatoes and serving
Fruits
20
piece
Cherry
soaked in liqueur, stones removed
Liquids
5
tbsp
300
ml
Meat
2
kg
2
piece
Duck Breast
fat trimmed
NutsSeeds
2
cloves
Garlic
peeled and left whole
2
sprigs
3
piece
Star Anise
split between jus and spice mix
1
piece
Vanilla Pod
halved and seeds scraped
1
stick
0.5
tsp
4
piece
0.5
tsp
1
unit
Salt
to taste
1
unit
Black Pepper
to taste
OilsFats
25
ml
Method
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