Description
If you don’t feel like doing a full-on roast for your celebrations, try pan-frying duck breasts. Serve with creamy dauphinoise potatoes, green beans and cherry jam. Yum!
Ingredients
Jam
1 C (250 ml) frozen cherries
1 C (250 ml) dried cherries
12 juniper berries
½ C (125 ml) red wine vinegar
¼ C (60 ml) brown sugar
2 Tbsp (30 ml) liquid beef stock concentrate
¼ C (60 ml) old brown sherry
¼ C (60 ml) kirsch liquier
Duck
4 duck breast fillets, skin scored and seasoned
2 sprigs of thyme
Instructions
Jam
Place all of the jam ingredients into a small, heavy-based saucepan and bring to a gentle simmer uncovered for approx. 30 minutes, stirring every so often.
Cool slightly, then pour the mixture into a blender and blend until smooth and it resembles a jam/compote. Serve hot or cold. Can last up to 2 weeks in a sealed container in the fridge.
Duck
Heat a large frying pan and place the duck breast skin side down with the thyme and cook over moderate heat for 8 minutes (or until skin is crispy and the fat has rendered) then turn and cook for a further 2 minutes. The duck should still be pink in the center.
Allow the duck to rest for 5 minutes before slicing thinly on the diagonal.
Serve duck breasts with cherry jam along with dauphinoise potatoes and steamed green beans.
TIP: This jam is amazing with lamb and game meats. Also a delicious addition to the cheese board, with chicken liver paté or a terrine.
