The marriage of duck to sweetness is undeniable, they were made for each other! Duck a'la'orange being a well known classic! For it is ducks' yummy juicy fat, that lines its breasts and legs, that longs for sweetness. A contrast that is needed by its deliciously pink flesh which cannot be matched by much else. Here we have a breast coated in a sweet cherry sauce and fanned out onto a lip-licking salad of rocket, thinly sliced fennel and segments of flavour-squirting-mandarin. To soak up all the delicious juices i chucked in some duck fat roasted croutons, and some confit tomatoes that were cooked in the rendered duck fat.
Life has many simple pleasures. Duck was one of them tonight.
Cherry Duck with fennel salad:
Duck breast
Rocket
Mandarin
Fennel
Cherry-vine tomatoes
Sourdough
A nice Cherry Jam, or Some frozen sour cherries that can be cooked with sugar, water and orange peel to make your own sauce.
Preheat oven to 180 Degrees.
Start with a cold pan. Score your duck and massage with salt and pepper
Place in a pan and turn it on to medium heat
Leave for 3 or so minutes untill the skin is golden brown and then turn it over
Cook for 1-2 mins then remove from rendered fat and place on oiled tray
Quickly chuck in your tomatoes to the fat and spoon over the oils for 2 minutes then place on the tray with the duck
Grab your sourdough and also get it in the pan to let it soak up the duck fat.
Also put it on the tray with the duck.
Put into a 180 degree oven for 10 or so minutes.
While its cooking thinly slice your fennel, and toss with the rocket and segments of mandarin.
Dress with a teaspoon of balsamic and a good slosh of olive oil.
Pull your duck out and let it rest for 5 minutes
Cut up your roasted bread into croutons and plate-up with your salad.
Heat your jam in the microwave or on the stove
Slice your duck and fan it out onto the salad. Then spoon the liquid cherry goodness over the juicy meat. Chuck the tomatoes on the side.
Grab your knife & fork and Love Your Duck.
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