Duck Breast Recipe w Caramelised Spring Onions, Sautéed Potatoes and Sweet Cherry Sauce (2 serves)
Take dinner to another level with this duck breast recipe full of flavour and sweet cherry sauce. A recipe easy to make and at its best taste. This recipe is produced in the SITHCC0012 Prepare Poultry Dishes as part of the SIT30816 Certificate II in Commercial Cookery. Download the recipe here.
- Duck Breast
- 2 large potatoes
- 4 spring onion stems
- 40ml oil
- 40g butter
- 2 tablespoon brown sugar
- 1 orange, zested and juiced
- 1 tablespoon ginger
- 1 tablespoon soy sauce
- 60ml port or red wine
- 400g pitted canned cherries
Step 1 – Preheat the oven to 190C.
Step 2 – Remove duck breasts from packaging and pat duck breasts dry with paper towel. Score the skin in a diagonal pattern and season with salt and pepper.
Step 3 – Heat a frying pan until you can feel moderate heat coming off it. Place the duck skin side down for 5 minutes, or until the skin is golden. Turn the duck over for 2 minutes skin side up.
Step 4 – Remove the duck from the pan and place in a roasting tray. Cook in the oven for 8 -10 minutes, or until pink in the middle. Let the duck breast rest for at least 5 minutes before slicing into it.
Step 5 – Par boil potatoes and slice, sauté potatoes with butter and parsley.
Step 6 – In a hot pan, add spring onion stems, add butter and brown sugar and sauté until caramelised.
Step 7 – Place orange juice and zest, ginger, soy sauce, port and cherries in a pan, bring to the boil then turn down the heat and simmer until reduced to desired thickness. Enjoy!