recipes
Breast of duck with a roasted almond and cherry reduction
Ingredients
- 2 breast of duck
- 50g pancetta (Casa Modena)
- 2 medium sized mushrooms
- 1 whole orange cut in segments
- 1 cup basmati and wild rice mix (Arkadia/Waitrose)
- Bunch sinach
- 2 cloves garlic
- 3 tbsp crushed roasted almonds (Lamb Brand)
- ½ cup cherry brandy
Method
Clean the exessive fat from the duck breast and pan fry on a pre heated pan until browned from both sides, remove from pan, lower heat and add the roasted almonds brown and add the cherry brandy simmering by half. Boil the rice seperatly and in a saute pan fry the sliced mushrooms, pancetta on low heat, toss in the rice mix and orange segments while in a seperate pan saute lightly the spinach with the chopped garlic. Serve the rice mix as a base with the spinach on and the sliced duck on top, drizzle with the almond and cherry reduction.
Suggested wine: Chateau Roquefort Rouge
| A beautiful rich colour, fine and subtle on the nose with hints of red fruit revealing aromas of torrefaction and vanilla; initially fleshy in the mouth, supple and fruity. Very delicate and a good length in the palate for this wine boasting fine and light tannin. |
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.