Recipes
Recipes

Duck breast

This duck breast recipe with sweet cherry sauce and crispy roast potatoes is fantastic for a romantic meal for two

This duck breast recipe with sweet cherry sauce and crispy roast potatoes is fantastic for a romantic meal for two

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(8 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £4.20 per serving

Nutritional Information

Each 478g serving contains

Energy
2878kj
688kcal
34%
Fat
22.0g
High
31%
Saturates
4.9g
Low
25%
Sugars
21.0g
Low
23%
Salt
0.74g
Low
12%
of your reference intake.
Typical energy values per 100g:
602kj/144kcal

Ingredients

2 Asda Duck Breast Fillets

1 small shallot, finely chopped

150ml red wine

100ml chicken stock (made with 1/4 stock cube)

2 tbsp Asda Extra Special Cherry Conserve

1/2 level tsp cornflour mixed with 1 tbsp cold water

Roast potatoes, to serve

Green vegetables, to serve

Method

1
Take the duck breasts out of the fridge and place, skin side up, on a plate lined with kitchen paper. Leave at room temperature, uncovered, for 30 minutes. Using a knife, make criss-cross cuts in the skin, taking care not to cut through the meat. Pat the skin dry with kitchen paper.
2
Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts, skin side down, in a cold frying pan and cook over a low heat for 10 minutes or until most of the fat has run off. As the fat comes out, pour it into a bowl and reserve for cooking the roast potatoes.
3
Increase the heat and cook the duck until the skin is golden and starting to crisp. Turn over and cook for 1 minute to seal the underside. Remove the duck from the pan and put in a roasting tin, skin side up.
4
Cook in the oven for 5-7 minutes, then remove and leave to rest in a warm place for 10 minutes.
5
Drain any remaining fat from the pan, add the shallot and cook until soft. Add the wine and boil until reduced to about 4 tbsp. Add the stock and conserve and simmer for 2-3 minutes. Stir in the cornflour until slightly thickened.
6
Slice the duck, drizzle with sauce, and serve with roast potatoes and green veg.

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