- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 30 mins marinating
- Effort: medium
For the duck
- 4 x 175 g duck breast
- 3 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tsp chinese five spice
For the cherry sauce
- 450 g cherries, halved and pitted
- 1 sticks cinnamon
- 150 ml red wine
- 1 tbsp red wine vinegar
- 2-3 tbsp lightlight muscovado sugar
- 2 bunches mint, leaves picked
- 2 bunches tarragon, leaves picked
- 2 bunches coriander, leaves picked
- 1 lemon, cut into 4 wedges
- 1 orange, cut into 4 wedges
- extra virgin olive oil, to drizzle
1. Score the fat on the duck breast with a sharp knife and lay in a shallow dish.
2. Mix together the maple syrup, soy sauce and Chinese five-spice to make a marinade and pour this over the duck breasts. Set aside for 30 minutes.
3. Heat a griddle pan or prepare the barbecue. When hot, lay the duck breasts skin-side down and cook for 8-10 minutes on each side, or until cooked to your liking. Set aside to rest for 5 minutes.
4. Cook the citrus wedges for about 2-3 minutes on each side until browned and juicy.
5. Put the cherries, cinnamon, and wine in a small pan and simmer gently over a low heat for 30 minutes until the cherries are softened. You can do this on the barbecue too if you like - use an old pan though.
6. Sieve the sauce for a smooth finish, stir in the vinegar and sugar and season to taste with salt and pepper.
7. Squeeze half of the griddled citrus over the herb leaves and toss with salt and pepper and a little olive oil if you fancy.
8. Slice the duck breasts with plenty of herb salad. Garnish with the remaining orange and lemon wedges. Place the sauce in a dish on the side.
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