Griddled breast of Gressingham duck, and a cherry and balsamic sauce
This dish is not unlike the traditional duckling with cherries, which is based, as is the canard Montmorency, on a mediaeval Italian recipe from the princely Estense family in Modena
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INGREDIENTS:
1 litre Lambrusco Reggiano, or other light red wine
1 kilo cherries, stoned
50 1/2 oz light muscovado sugar
sea salt
freshly ground black pepper
8 Gressingham duck breasts
freshly ground black pepper
sea salt
1 tablespoon grape seed oil
1 sprig rosemary
1-2 teaspoons finely chopped mint, or 8 sprigs of mint
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PREPARATION:
1. Leave the wine, cherries and sugar in a bowl overnight. Cook very slowly, about two hours, until all the liquid has evaporated, and the mixture is thick. Add a little salt and pepper, and enough aceto balsamico tradizionale de Modena to give the sauce a nice piquancy.
2.Put the duck breasts in a pan with a little hot oil, season lightly on both sides, and brown them. Add the leaves of a sprig of rosemary.
3. Turn the meat and give it in all some 15 to 20 minutes cooking, depending on thickness. Pour off the fat once it has been rendered. Serve rare rather than well-cooked. Pour the cooking juices into the cherry sauce. Slice the duck, and serve with a spoonful of the sauce on the side, and the garnish of mint. If you can get pennyroyal, even better than mint.
4.Serve with new potatoes, fresh peas and broad beans.
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PREP/COOK
INFORMATION:
Prep time:
2 hours
Cook time:
20 minutes
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Source: Frances Bissell
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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