THE DARK-FRUIT DUCK

(Our Play on Duck with Balsamic and Cherries)

THE DARK-FRUIT DUCK

Ingredients: 2 Duck breasts (skin scored), 200g Pitted cherries, 1 tsp Black pepper, 0.5 tsp Ground Cloves, 50ml Balsamic vinegar, 2 tbsp Honey, 20g Cold butter...

Ingredients

  • 2 Duck breasts (skin scored)
  • 200g Pitted cherries
  • 1 tsp Black pepper
  • 0.5 tsp Ground Cloves
  • 50ml Balsamic vinegar
  • 2 tbsp Honey
  • 20g Cold butter

Cooking Method

  1. The Scorch Fry duck skin-side down in a cold pan; increase heat to medium. Fry for 10 minutes until rock-hard crispy. remove.
  2. The Architect Add cherries and honey to the pan until they release their juices.
  3. The Bloom Add spices and a 20ml splash of balsamic; the steam will release the deep woody scent.
  4. The Marriage Add remaining balsamic; simmer until it reduces to a dark, thick lacquer. Whisk in butter off the heat.
  5. The Final Flourish Slice the duck and drench in the cherry-silk; top with fresh raw thyme.

Cuisine: French

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