Seared Duck Breast with Cherry Sauce & Green Beans

• 2duck breasts, about 200 g each (400 g total)
• Fine salt, to taste
• 100 mlchicken stock
• 1sprig thyme
• 100 mlred wine
• 1 tbspred wine vinegar
• 1 tspsoft brown sugar
• 1 tbspbutter
• 200 gfresh or frozen cherries, pitted
• 250 ggreen beans, trimmed
• 15 gflat-leaf parsley, chopped
• 30 mllemon juice
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Score the duck skin in a crosshatch pattern, cutting through the fat but not into the flesh. Season generously with salt and pepper on both sides.
2. 2Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium. Cook for 8–10 minutes, pouring off excess fat halfway, until the skin is deep golden and properly crisp.
3. 3Flip and cook over medium-low heat for about 8–12 minutes, until the centre reaches 75°C for 30 seconds. Check with a thermometer and cook longer if needed, loosely covering the pan to help the centres heat without burning the skin. Rest skin-side up for about 10 minutes while making the sauce.
4. 4Pour off most of the fat from the pan, leaving about 1 teaspoon. Add the cherries, red wine, stock, vinegar, sugar, and thyme. Simmer vigorously for 8–10 minutes until reduced and slightly syrupy, discard the thyme sprig, then swirl in the butter and season to taste.
5. 5Meanwhile, cook the green beans in boiling salted water for 3–4 minutes until just tender with a little bite. Drain, then toss with the lemon zest.
6. 6Slice the duck on the angle and divide between two plates alongside the green beans. Spoon the cherry sauce over the duck, finish with the measured lemon juice, added gradually to taste, and a scattering of parsley.

Per serving

kcal

420

protein

42.5g

fibre

4g

carbs

14.8g

fat

18.6g