Gabriel Gaté shows us the hearty food of the Pyrenees and prepares a special dinner party dish of Duck with Cherries. Sommelier, Christian Maier, matches the dish with an easy-to-drink and very affordable regional red.
- 2 or 3 medium potatoes, peeled and quartered
- 2 duck marylands
- freshly ground black pepper
- 1 tbsp olive oil
- 80 ml milk
- 20 g butter
- 2 tbsp Portuguese port (or red wine)
- 2 tbsp fresh orange juice
- 2 tbsp veal glaze
- 12-20 cherries, pitted just before using
- 2 tbsp chopped parsley
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.
Place the peeled and quartered potatoes in a pan. Cover with salted cold water and boil until the potatoes are just soft.
Meanwhile, using a sharp knife, score the skin of the duck fillets and season the duck with salt and pepper.
Preheat the oven to 150°C.
Heat the olive oil in a pan and brown the duck fillets, skin-side down, for about 5 minutes. Turn the fillets over, then finish cooking the duck in the preheated oven for about 15-20 minutes or until the leg is cooked through.
Drain the cooked potatoes and place them in a mouli.
Place the milk and butter in the saucepan, bring to almost a simmer, then turn off the heat.
Press the potatoes through the mouli into the saucepan and mix with the milk and butter until very smooth. Cover with a lid to keep warm.
When the duck is cooked, transfer it to a plate and cover with foil. Discard the excess duck fat from the pan, then add the port to the pan and bring to the boil. Add the orange juice and bring to a simmer. Add the veal glaze, return to a simmer, then add the pitted cherries and heat them through (press the cherries slightly in the sauce to release a little of their juice).
Spoon a little mashed potato into two deep plates. Top each with a duck fillet and garnish with cherries. Spoon some sauce over the top, sprinkle with chopped parsley and serve.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley designs.