- 2 Duck fillets
- Salt & Pepper
For the sauce
- 150g dried cherries
- 1 tbsp balsamic vinegar (maybe)
- 150ml Cherry Bakewell Cider
- 1 tbsp honey
- Pinch of sat
- Almond extract
- Butter (maybe)
- 1/4 tsp Almond extract
We never needed an excuse to indulge ourselves, and it doesn’t get more decadent than duck fillet. Duck and cherry is a classic combination, and with the release of our Brothers Cherry Bakewell cider we had to create a recipe for you to try at home.
Rich, sweet and perfect for a date night in, an evening where you just want to spoil yourself with a beautiful, delicious meal, or just a random Tuesday. Whatever your reason we hope you love this recipe as much as we do!
Method - Serves 6 - For the Sauce
- Bring the cherries, Cherry Bakewell cider, honey, and salt to a boil in a small saucepan over medium heat.
- Once boiling, turn the heat down to simmer, cover the saucepan, and cook 7 minutes, stirring occasionally (you can add a splash more water if necessary so the pan doesn’t dry out).
- Turn off the heat and stir in the almond extract, and then cover and let sit for 5 minutes (the cherries will plump a bit more).
For the duck
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
- Sprinkle duck with salt and pepper.
- Add duck to skillet, skin side down, and cook until skin is browned and crisp, about 5 minutes.
- Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 6 minutes for medium-rare.
- Transfer to plate, cover with foil to keep warm, and let rest 10 minutes.
- Slice the duck. Fan slices out on plates. Spoon sauce over and serve with creamed potatoes & steamed veg.