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Roast duck breasts with cherry sauce

Roast duck breasts with cherry sauce

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Cook up a Chinese-style treat with duck breasts and an easy accompanying sauce made from a jar cherry compote

Prep time: 5 mins
Cooking time: 25 mins
Total time: 30 mins
Serves: 6
Skill level: Bit of effort
Costs: Splashing out

Spice level Mild

Ingredients

The secret to perfectly cooked duck breasts is to cook them quickly and rest them well before carving. The skin should be crisp and golden brown and the meat pink and succulent.
Gordon Ramsay, celebrity chef

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2tbsp olive oil
6 organic free-range duck breasts, skin scored
2tsp Chinese 5-spice
2 large shallots, peeled and finely chopped
1 x 390g jar of cherry compote
Juice and zest of ½ orange
1tsp cornflour, mixed with a little water

Method

Heat oven to 200°C/gas mark 6.
Heat 1tbsp of olive oil in a heavy-based frying pan that can go into the oven (or use a regular frying pan, then transfer the duck later to a roasting tray). Season the duck with 5-spice and salt and pepper. Put the duck, skin-side down, into the pan and fry over a medium heat for 10 mins. Turn each duck breast and transfer to the oven for a further 10 mins. Cover and leave in a warm place.
To make the sauce, heat the remaining oil in a pan and soften shallots for a few mins. Add the cherry compote, orange juice and zest. Season. Add cornflour and simmer for 5 mins to thicken. Slice duck and pour over the sauce.

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By Jennifer Shepherd

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Nutritional information per portion

Calories 417(kcal)
Fat 19.0g
Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.