Recipe of the day: Spiced duck breast with a cherry and red wine glaze

This dish showcases duck’s rich, succulent flavour, enhanced by a fragrant blend of warming spices that elevate its natural taste.

The vibrant cherry and red wine glaze adds a sweet yet tangy dimension, perfectly balancing the duck’s savoury profile.

Ideal for special occasions or an elegant dinner at home, this recipe promises a feast for the palate and creates a stunning presentation.

Prepare to impress your guests with this exquisite combination of flavours that epitomises gourmet dining.

• Preparation time: 30min
• Cooking  time: 20min
• Serves: 4

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Ingredients

• 4 Duck Breasts or Chicken Thighs
• 2 tsp Black Pepper
• 5 Allspice Berries
• 3 Whole Cloves
• 1 tsp Fennel Seeds
• 1 tsp salt
• 1 tsp sumac

For the Sauce

• 200g Cherries, pitted and halved
• 1 Tbsp Brown Sugar
• 1 Tbsp Ginger, grated
• 1 Chilli, sliced
• ½ cup red Wine
• ½ cup Balsamic Vinegar
• 1 cup Chicken Stock

Method

1. Score the skin of the duck, careful not to cut too deeply and expose the meat.
2. In a pestle and mortar, pulverise pepper, allspice berries, cloves and fennel seeds, add salt and sumac.
3. Sprinkle spice mix over duck breasts, massage on both sides.
4. For an intense flavour, season overnight in the fridge, bring the duck to room temperature before cooking.

For the duck

1. Place a pan on medium to high heat.
2. Once hot, place duck skin side down and cook for about 4 minutes, until the skin is golden in colour.
3. Sear the meat side for a minute and set aside.

The Sauce

1. To make the sauce, place cherries, sugar, ginger, and chilli in the pan you used for the duck. Heat on medium for 1 minute to slightly caramelise.
2. Add red wine and balsamic vinegar, allow to cook down for about 4 minutes until slightly thickened.
3. Add chicken stock and bring to a simmer.
4. Return duck breasts to the pan, skin side up, and cook in a preheated oven of 180ºc for 10 – 12 minutes.
5. Remove breasts from pan and let rest for 10 minutes.

(If using chicken thighs, do not score the skin. Sear both sides for a total of 12 minutes when frying. Bake in the oven, covered for 15 minutes, remove the cover and cook for a further 10 minutes.)

If needed, reduce sauce to desired consistency, thinly slice duck breasts at an angle, and serve with cherry glaze.

Serving Suggestion: Serve on a bed of mash with charred and shredded brussels sprouts and or charred broccolini.

Recipe by : Chef Emma Nkunzana

-Supplied by : https://juicydelicious.co.za

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