Recipes

Roasted breast duck with baby vegetables and cherries

A restaurant-style dish of duck with a homemade jus flavoured with port, star anise, cinnamon and thyme.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the duck jus and fondant potatoes

For the spice mix

For the duck and vegetables

To serve

  • 20 cherries soaked in liqueur (such as Griottine), stones removed
  • 50g/1¾oz butter
  • 50g/1¾oz baby spinach
  • 2 tbsp baby beetroot cress or baby chard