Duck Breasts with Cherry Compote
| Duck Breasts with Cherry Compote |
Recipe Type: Main
Author:
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Serves: 4
This Gary Rhodes classic is 100% gluten free, delicious and begging for you to give it a try.
Ingredients
- 1 Red onion
- 1 Orange (juice only)
- 225g Cherries (stoned)
- 100ml Red wine
- 1tbsp Cherry jam
- Knob of butter
- 2tbsp Kirsch (optional)
- Salt and pepper
- 4 Duck breasts
- 16-20 Baby turnips
- Small knob of butter (for duck breasts)
- 225g Baby spinach leaves
- 225g Chanterelle mushrooms
- 1 Orange (juice only – for your orange and herb butter)
- 50g butter
- 1tsp Chopped chives or tarragon
Instructions
- Your ingredients will be split into 3 parts. Those needed for your cherry compote, those for your duck and those for your orange and herb butter. Bearing this in mind, you will first need to prepare your vegetables. Peel and finely chop your red onions, scrape and wash your turnips and wash and trim your mushrooms.
- Once your ingredients are ready you can begin making your compote dressing. Over a medium heat, melt a knob of butter in a saucepan and gently cook your onion until it is soft.
- Next add your orange juice and boil until almost dry, then add your cherries and flambé with the kirsch.
- Introduce your wine and jam and continue cooking until it becomes a syrup. Season with salt and pepper and remove from the heat.
- For your duck, first score into the skin making parallel lines. Season your duck breasts with salt and pepper and place skin side down into a frying pan over a medium heat.
- Leave to cook for 10 minutes (without turning over) until its fat has been released and the skin is brown and crisp.
- Turn your duck over and cook for a few minutes until your meat is medium-rare to medium.
- Remove your duck breasts from the pan and leave to rest in a warm place. Keep its reserve fat in the pan.
- Whilst you are doing this, begin boiling your turnips in salted water until they are tender. Drain and then mix with butter, salt and pepper.
- Add your spinach and allow it to wilt.
- Next fry your mushrooms in a little of the duck fat for 2 minutes and season with salt and pepper.
- Lastly move onto your orange and herb butter. Pour your orange juice into a saucepan and boil until it is reduced by two-thirds. Whisk in the butter and season with salt and pepper.
- Stir in your herbs and remove from heat.
- Serve by carving your duck breasts onto slices and adding vegetables. Spoon over your cherry compote and finish with a spoon of orange and herb butter.
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