Gressingham Duck Breast with Cherry Sauce
Gressingham duck breast is easily available at any good supermarket in UK, and if you're living in KL, then you may be able to find duck breast at B.I.G. Supermarket too. Duck is pretty fatty, so remember to trim off any excess fat or skin and to score the skin with a sharp knife to crisp it up nicely.
The duck breast is first cooked in a pan for about 6-8 minutes, then placed into the oven to finish cooking. For this style of duck, I would recommend medium doneness. I served my duck breast with a simple cherry sauce and rocket salad.
Gressingham duck breast with cherry sauce
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 30 minutes
2 x Gressingham duck breast
For the cherry sauce
100g cherries, halved and pitted
1/2 cup water
2 tbsp white balsamic vinegar
Salt and pepper
For the salad
25g rocket leaves
2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1 tbsp honey
1. Pat the duck breast dry with a kitchen towel, and trim off any excess fat/skin. Score the skin with a sharp knife. Season both sides with salt and pepper.
2. Preheat oven to 200°C (roast mode).
3. Place duck breast, skin side down, into a cold pan. Turn to medium heat and cook for 6-8 minutes, until golden brown. Turn over to seal the other side for about 30 seconds.
4. Place duck breast onto a baking tray, then place into oven for 10-11 minutes for rare, 13-15 minutes for medium and 18 minutes for well done. (this is also dependent on the size of your duck breast)
5. For the cherry sauce, place pitted cherries in a saucepan with the water. Simmer over medium heat for 8-10 minutes, until the cherries have softened slightly. Using a hand blender, puree the cherries. Put back on medium heat and then add in balsamic vinegar, season with salt and pepper. Reduce the sauce until thick.
6. For the salad, place olive oil, balsamic vinegar and honey in a bowl and whisk until combined. Toss with rocket leaves.
7. To serve, pour cherry sauce into small individual serving cups. Place next to duck and rocket salad. (Note: Don't pour cherry sauce on to the duck skin until ready to serve, or else skin will go soggy and not crispy)
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