Pan Roast Duck Breast with a Cherry and Port Sauce
Forking Foodie
Forking Foodie
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Ingredients

  • 325 calories per serving
  • 74 calories per serving
  • 399 calories per serving
  • 2 duck breasts (about 397g for both with the skin on) [around 446 calories per breast, cooked] or 2 skinless duck breasts (270g, e.g. Gressingham) [248 calories for both]
  • Salt
  • For the sauce
  • Butter (5g, or use oil for dairy free) [37]
  • 2 small or 1 medium shallot, very finely chopped (25g) [6]
  • 1 fresh bay leaf (or use a couple of sprigs of thyme, or a sprig of rosemary)
  • 50 ml port [77]
  • 100 ml red wine [86]
  • 200 ml beef stock (e.g. Knorr) [8]
  • 1 tsp red wine vinegar [1]
  • 125 g dark red cherries, pitted and halved (if you can't get fresh, you can use frozen, or use morello cherries in juice from a jar, drained would be a good substitute - you could even use the cherry juice instead of the wine and port) [65]
  • 20 g redcurrant jelly, or pomegranate molasses if you have it - or use 1 (15ml) tbsp honey if you prefer [50-53]
  • 1-2 tbsp cornflour to thicken [12-24]
  • Salt and freshly ground black pepper to taste, if desired

Instructions

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