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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
MAGRET AUX CHERISES SERVED ON FONDANT POTATOES
Duck breast with cherries: a classic French dish that is sure to impress. The delicious tartness of the cherries is the perfect combination with the richness of the duck.

MAGRET AUX CHERISES SERVED ON FONDANT POTATOES

Servings: 2

Ingredients

FONDANT POTATOES:
4 Mediterranean potatoes
1 tbsp NOMU Extra Virgin Olive Oil
50g butter
1 tsp NOMU Vegetable STOCK stirred into 400ml boiling water
1 sprig fresh thyme
NOMU Sea Salt and NOMU Black Pepper

CHERRY SAUCE:
225g fresh cherries, pitted
1/2 cup Port
2 tbsp redcurrant jelly
1/2 cup red wine vinegar
2 cloves garlic, finely chopped
1 tsp tomato paste
1/3 cup prepared NOMU Chicken STOCK
3 tbsp butter, cubed
NOMU Sea Salt and NOMU Black Pepper

DUCK:
2 duck breasts
NOMU Sea Salt and NOMU Black Pepper
NOMU Roast Rub

NOMU Extra Virgin Olive Oil
Fresh herbs, to serve

Directions

For the fondant potatoes, peel and cut the potatoes lengthways into 1cm thick oval disks (use the off-cuts to make mash for the kids). In a heavy-based frying pan, heat the Olive Oil and 1 tbsp of the butter and gently saute the potatoes. Do this over a very low heat until the potatoes are evenly golden. To prepare the stock, add the NOMU Vegetable STOCK to the boiling water, and stir well to dissolve. Add the remaining butter to the potatoes, along with 200ml of the prepared stock.

Keeping the pan at a low heat, allow the potatoes to simmer for about 15 minutes. Add the remaining stock and the thyme and leave to cook for a further 35-40 minutes until the stock has reduced and the potatoes are tender. Season with Sea Salt and Black Pepper.

While the potatoes are simmering, place the pitted cherries in a saucepan along with the Port and the jelly. Simmer over low to medium heat for about 5 minutes, or until the cherries are tender. Set aside.

Using a sharp knife, finely score the skin on the duck breasts and season well with Salt, Pepper and NOMU Roast Rub. Pour a glug of NOMU Extra Virgin Olive Oil into a heavy-based frying pan and place over medium heat. Place the duck into the pan skin side down and fry until they are well browned and the skin is crisp. This process also helps to render out most of the fat from the skin, so be patient and don’t turn them too soon. Turn the breasts over and fry for a further 2-3 minutes until cooked but still slightly pink. Do not overcook the breasts as the meat will become tough. Set aside, and cover to keep warm.

Pour off the excess fat from the frying pan and add the vinegar. Bring this to a boil until it has reduced to about one tablespoon. Add the garlic and the tomato paste and stir through. Next, pour the wine from the cherry mixture into the pan and add the NOMU Chicken STOCK, boil until it once again reduces by more than half of the original quantity. Add the cherries and stir over a low heat. Remove the pan from the stove and add the butter, a cube at a time, stirring constantly and allowing it to melt. This will enrich the sauce and give it a lovely glossy sheen. Season with Sea Salt and Black Pepper to taste.

Slice the duck breasts and serve with fondant potatoes, cherry sauce and steamed greens.

 

Tip: If cherries are no longer in season, good quality tinned cherries would be a good substitute.

Ingredients

FONDANT POTATOES:
4 Mediterranean potatoes
1 tbsp NOMU Extra Virgin Olive Oil
50g butter
1 tsp NOMU Vegetable STOCK stirred into 400ml boiling water
1 sprig fresh thyme
NOMU Sea Salt and NOMU Black Pepper

CHERRY SAUCE:
225g fresh cherries, pitted
1/2 cup Port
2 tbsp redcurrant jelly
1/2 cup red wine vinegar
2 cloves garlic, finely chopped
1 tsp tomato paste
1/3 cup prepared NOMU Chicken STOCK
3 tbsp butter, cubed
NOMU Sea Salt and NOMU Black Pepper

DUCK:
2 duck breasts
NOMU Sea Salt and NOMU Black Pepper
NOMU Roast Rub

NOMU Extra Virgin Olive Oil
Fresh herbs, to serve

Directions

For the fondant potatoes, peel and cut the potatoes lengthways into 1cm thick oval disks (use the off-cuts to make mash for the kids). In a heavy-based frying pan, heat the Olive Oil and 1 tbsp of the butter and gently saute the potatoes. Do this over a very low heat until the potatoes are evenly golden. To prepare the stock, add the NOMU Vegetable STOCK to the boiling water, and stir well to dissolve. Add the remaining butter to the potatoes, along with 200ml of the prepared stock.

Keeping the pan at a low heat, allow the potatoes to simmer for about 15 minutes. Add the remaining stock and the thyme and leave to cook for a further 35-40 minutes until the stock has reduced and the potatoes are tender. Season with Sea Salt and Black Pepper.

While the potatoes are simmering, place the pitted cherries in a saucepan along with the Port and the jelly. Simmer over low to medium heat for about 5 minutes, or until the cherries are tender. Set aside.

Using a sharp knife, finely score the skin on the duck breasts and season well with Salt, Pepper and NOMU Roast Rub. Pour a glug of NOMU Extra Virgin Olive Oil into a heavy-based frying pan and place over medium heat. Place the duck into the pan skin side down and fry until they are well browned and the skin is crisp. This process also helps to render out most of the fat from the skin, so be patient and don’t turn them too soon. Turn the breasts over and fry for a further 2-3 minutes until cooked but still slightly pink. Do not overcook the breasts as the meat will become tough. Set aside, and cover to keep warm.

Pour off the excess fat from the frying pan and add the vinegar. Bring this to a boil until it has reduced to about one tablespoon. Add the garlic and the tomato paste and stir through. Next, pour the wine from the cherry mixture into the pan and add the NOMU Chicken STOCK, boil until it once again reduces by more than half of the original quantity. Add the cherries and stir over a low heat. Remove the pan from the stove and add the butter, a cube at a time, stirring constantly and allowing it to melt. This will enrich the sauce and give it a lovely glossy sheen. Season with Sea Salt and Black Pepper to taste.

Slice the duck breasts and serve with fondant potatoes, cherry sauce and steamed greens.

 

Tip: If cherries are no longer in season, good quality tinned cherries would be a good substitute.

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