Crisp, golden skinned duck roasted till tender, served with deep-red cherries roasted in butter, orange zest and vinegar.
- 1 tbsp extra virgin olive oil
- 4 duck breasts, fat scored
- 500 g (1 lb 2 oz) fresh or frozen cherries, pitted
- 40 g (1½ oz) butter, melted
- 1 tbsp sherry vinegar
- zest and juice of ½ orange
- 2 tbsp brown sugar
- 1 tsp sea salt flakes
- ½ tsp white pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200°C (400°F) fan-forced.
- Heat half the oil in a large heavy-based frying pan and place the duck breasts, skin side down, in the pan. Cook for 4–6 minutes, until the skin is golden and blistering, then turn over and cook for a further 2–3 minutes, until golden and sealed. Transfer to a wire rack, fat side up, with a roasting tin underneath.
- In a large bowl, toss the cherries with the butter, vinegar, orange zest and juice, sugar, salt and pepper. Transfer to a large baking dish and roast for 10 minutes.
- At the same time, place the duck and the roasting tin in the oven and cook for 10–15 minutes, until cooked through to your liking, then remove and set aside to rest for 6–8 minutes.
- Slice the duck breasts into four pieces and serve on a bed of the roasted cherries.
Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99