Preparation: 10 minsCooking: 45 minsServes: two
- 300ml Margetts cherry pie fruit topping and filling
- two barbary duck breasts
- one orange
- 75g butter
- 50ml olive oil
- 50ml brandy
- 100ml good quality stock
- salt and black pepper
Trim the duck breasts and remove any sinew. Remove the zest from the orange, cut into thin strips and blanch in sugared water for three minutes to remove the bitter oils.
Heat the butter, oil and half the zest in a pan and gently fry the duck breast skin side down for eight to 10 minutes. This will crisp the skin and render down the fat.
Season and turn the duck then place in a hot oven (220OC) for 12 to 15 minutes.
Allow the duck breast to rest while you make the sauce. Drain the butter and oil from the pan and de-glaze with the brandy and juice from the orange.
Add the Margetts cherry pie fruit topping and filling, the stock and the orange zest.
Reduce to required consistency, adjust seasoning to taste, and pour over the duck breast.
Serve with dauphinoise potatoes and lightly steamed broccoli and baby carrots.
Supplied by Kerry Foodservice