Duck Breast with Cherry Ginger Sauce, Parsnip Mash and Brussels Sprouts
This decadent dish isperfect for the colder months; the succulence of the duck, combined with the subtle warmth from the ginger, the comforting mash and the earthy sprouts is certain to make you feel all warm and cosy inside!
- 4 duck breast fillets -skin on
- 400 g cherries, halved and de-stoned
- 4 tbsp amaretto
- 15 g sugar
- 10 g salt
- 100 ml water
- 1 star anise
- 1/2 tsp fresh ginger, finely grated
- 2 sprigs rosemary
- 250 g sprouts, halved
- 4 parsnips, peeled and woody core removed
- 4 tbsp rapeseed or light in colour oilve oil
- 25 g butter
- 1 tsp horseradish
- 50 g chestnuts (vacuum packed I reccomend Merchant Gourmet)
- sea salt
- Pre-heat the oven to 425°F,gas mark 7, 220°C (200°C fan-assisted).
- To make the sauce; placethe cherry halves into a bowl with the amaretto, water, and star anise, thenset it aside for 4-5 minutes to allow the flavours to infuse. Add the gratedginger, then pour it into a small saucepan and place it over a medium heat. When it starts bubbling, add the sugar, salt and the rosemary and allow togently simmer for 20 minutes until the cherries have softened and the sauce hasreduced, then set aside.
- Whilst the sauce is simmering, cut the parsnips into even sized pieces and arrange over one half of a lined baking tray, with the sprouts on the other half. Drizzle with 3 tbsp. of the rapeseed oil and sprinkle with salt, tossing gently to coat, then place into the oven to roast for 25 minutes.
- Rinse the duck breasts under cold, gently running water, then pat dry with kitchen towel – they must be thoroughly dry to get the skin really crispy.
- Place a non-stick frying pan over a medium heat, brush with the remaining tbsp. of rapeseed oil then, once hot, place the duck breasts skin side down into the pan, gently pressing down on each of them so that they sizzle – this will help to make the skin golden and crispy – and fry for around 5 minutes, checking every now and then to make sure the skin isn’t burning. When the skin is golden and crispy, turn the breasts and gently seal the flesh.
- Remove the duck breasts from the frying pan and set them aside to rest on a plate lined with kitchen towel for around 10 minutes, leaving the cooking liquid from the duck in the pan and adding a sprig of rosemary to it.
- Once rested, place the duck breasts back into the frying pan, skin side up, and cover with a piece of parchment paper, then place into the oven to roast. After 5 minutes, remove the pan, turn the duck breasts over (so that it is skin side down) and put the pan back into the over for a further 5 minutes. Remove the pan from the oven and, leaving the duck breasts in it, set aside to rest for 4 minutes – the residual heat from the pan will continue to cook the duck.
- Whilst the duck is resting, remove the parsnips and sprouts from the oven and, setting the sprouts aside, tip the parsnips into a food processor and process until smooth. Add the butter, horseradish and sea salt and process again until combined.
- Add the chestnuts to the tray with the sprouts, toss to combine, then put back into the oven for a further 5 minutes.
- Gently re-heat the cherry sauce over a medium heat.
- Once the duck has rested, cut each breast (slicing across the diagonal) into 3 or 4 strips, then serve with the horseradish mash, roasted sprouts and chestnuts and spoon over the sauce.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA'S TIP - Duck makes a delicious, indulgent alternative to chicken and yet is something that so few of us ever cook at home – I hope to change that with this recipe! Most supermarkets sell packs of duck breasts but, if you have any problems finding them, then a local butcher or farm-shop should be able to help. In order to get the skin of the duck really dry, it’s worth rinsing and drying it the day before you plan to cook this dish, then place the breasts, uncovered, onto a plate and into the fridge until you’re ready to use – the cold air from the fridge will help the skin to dry out.