Turkey, ham, chicken... why not try delicious roast duck for change this festive season?
8 duck breasts, skin on (220g each)
Sea salt and cracked black pepper, to taste
Mixed salad leaves, to garnish
1 clove garlic, crushed
¼ cup sherry vinegar
1 cup fresh orange juice
1 cup red wine
2 star anise
10cm piece orange rind
1 tsp cornflour
1 tsp cold water
1 tblsp soy sauce
120g tub Always Fresh
Intense Quince Fruit Paste
1 tsp caster sugar
415g can pitted black cherries, drained
1 Heat a large frying pan over a medium to low heat. Season duck. Cook half the duck, skin-side down, for 5 minutes. Turn. Sear for 30 seconds. Transfer to a roasting pan, skin-side up. Repeat with remaining duck. Reserve 2 tsps of duck fat.
2 Cook in a moderate oven (180C) for 15 minutes. Remove. Cover with foil. Stand for 5 minutes.
3 To make the sauce, heat fat in a small saucepan over a medium heat. Add garlic. Cook, stirring, for 1 minute. Add vinegar. Simmer to reduce to 1 tblsp. Add juice, wine, anise and rind. Simmer for 8 minutes, or until reduced by half.
4 Stir in cornflour blended with water. Add soy, paste and sugar. Cook, stirring, for 2 minutes, or until smooth and slightly thick. Sieve into a large jug. Discard solids. Return sauce to pan. Add cherries. Stir until heated. Season.
5 Place duck on a platter. Spoon over sauce. Garnish with leaves.
Halved and pitted fresh cherries can also be used in this recipe. Don’t overcook the duck or it will toughen.