Crispy Skin Duck Breast with Sour Cherry Sauce
by Christine Allan
What you’ll need...
Duck...
+ 4 duck fillets, skin on
+ 2 tbsp Gewürzhaus Duck Duck Goose Spice
+ 4 tbsp vegetable oil
Bean Purée...
+ 250g dried cannellini beans, soaked in water overnight
+ ¼ bunch fresh thyme, chopped
+ ½ onion, chopped finely
+ 2 cloves garlic, chopped finely
+ ½ cup white wine
+ 200ml cream
+ 1 tsp unsalted butter
+ 1 tsp Gewürzhaus Fumée de Sel
+ Gewürzhaus Pepper Melange, freshly cracked, to taste
Mixed Mushrooms...
+ 200g Enoki mushrooms, sliced
+ 200g Oyster mushrooms, sliced
+ 200g Shiitake mushrooms, sliced
+ 1 tsp unsalted butter
+ ½ onion, sliced finely
+ 1 clove garlic, sliced finely
+ 1 tsp fresh thyme, chopped
+ Gewürzhaus Mt Zero Pink Lake Salt, freshly ground, to taste
+ Gewürzhaus Pepper Melange, freshly cracked, to taste
Sour Cherry Sauce...
+ 1 can sour cherries (or ½ jar of Morello cherries)
+ 1 cup red wine
+ 1 tsp Gewürzhaus Chinese Five Spice
Cooking...
Marinade duck fillets in spice and oil for 2 hours.
Meanwhile, cook beans until soft (approx. 15 mins). Drain. Sautée onion, garlic & thyme in a pan with butter, then add beans. Add white wine, bring to boil, stir and reduce until liquid is halved. Add cream, stir and reduce to half amount again, then season with fumée de sel & cracked pepper. Purée with a stick blender until smooth. Keep warm.
For the mushrooms, sautée onion, garlic & thyme in pan until transparent, add mushrooms and fry on low heat until soft. Season with salt & pepper. Keep warm.
For the sauce, bring red wine to boil and reduce to half. Add spice, half of cherries and half of syrup; bring to boil and reduce for 5 minutes. Purée sauce, then add remaining amount of cherries & half of the remaining syrup. Set aside.
Score the duck skin in a criss-cross pattern, taking care not to cut the meat. Fry on low heat, skin side down first until crispy, then turn over and fry until medium (approx. 2 mins). Take out of pan, rest for approx. 3 mins.
Heat the sauce on the stove (approx. 3 mins). Slice duck into 4 pieces.
Serve by spooning the cannellini bean purée on middle of plate, then place sliced duck breast on top; place mushrooms around bean purée and drizzle sour cherry sauce over the whole plate. Enjoy!
Serves 4.
