DUCK WITH CHERRY AND CIDER.
Beautiful and delicious crispy skin duck with sweet and sour sauce, the cider worked really well.
Provided by ElleJohnson
Time 1h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a deep roast tin, put in the duck crown, onion, garlic, cinnamon and star anise. Roast in 200c fan forced oven for 1 hour. Leave to cool.
- In a saucepan, with 1tbsp of vegetable oil, fry the onion with garlic and salt/pepper. Cook, stirring, until the onions have softened, add cherry jam and cider. Leave to simmer for 10-15 minutes or until the sauce has thickened.
- Carve the duck breasts. Pan fry the breasts, skin side down, for a couple of minutes until the skin is crispy. Serve with the reduced sauce and rice.
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