Dinner

Pan-Roasted Duck Breast with Cherry & Saffron Gastrique

Name: Pan-Roasted Duck Breast with Cherry & Saffron Gastrique
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 duck breasts, 180 g each, skin scored in a crosshatch; Sea salt and black pepper; 2 medium waxy potatoes (such as Charlotte), thinly sliced on a mandoline; 2 tablespoons clarified butter or duck fat; 2 heads Belgian endive, halved lengthwise; 1 tablespoon extra-virgin olive oil; For the gastrique: 100 ml red wine; 100 ml ruby port or sweet red vermouth; 60 g fresh or frozen cherries (or 3 tablespoons cherry jam); 60 ml chicken or duck stock; 2 tablespoons honey or caster sugar; 1 bay leaf; 1 star anise; 0.125 teaspoon saffron strands; 1 cm strip orange zest (no pith); 2 teaspoons sherry vinegar or red wine vinegar; 1 tablespoon cold unsalted butter; Fleur de sel

The centrepiece of your New Year's Eve table: a perfectly seared duck breast with crackling skin, rosy centre, and a silken cherry reduction infused with saffron, star anise, and red wine. Served with crispy Anna potatoes and roasted endive. Pure elegance.

968calper serving 52gprotein 73gcarbs 45gfat 15min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this