How to make it

  • Place the peeled and chopped potatoes in a pan of cold water.
  • Season with salt and cook with the lid on for 12-14 minutes until the
  • potatoes are tender.
  • Drain, and return briefly to the heat to dry them out.
  • Mash the potatoes with a generous measure of olive oil - anywhere
  • from 1-2 tablespoons, depending on the desired consistency.
  • Season with salt and pepper and keep warm until ready to serve.
  • Sprinkle the duck breasts with salt and pepper and rub all over.
  • Place a large frying pan over medium heat and add the duck breasts,
  • skin side down.
  • Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown.
  • Turn the duck over and lightly brown the other side.
  • Remove the duck from the pan and keep warm.
  • To make the sauce, drain any excess fat from the duck pan and
  • deglaze with the port – allow to bubble for 30 seconds to remove the
  • alcohol.
  • Add the duck back into the pan with the cherries and thyme.
  • Pour in the chicken stock and bring to the boil.
  • Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third.
  • Remember to turn the duck occasionally to ensure it cooks evenly.
  • Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly.
  • Remove from the heat, take the duck out to rest for approximately 3 minutes.
  • Place all the pak choi leaves in a large bowl (cut any large ones
  • into half lengthways) and drizzle with olive oil, soy sauce and a
  • grinding of pepper.
  • Crush in the garlic and toss together in the bowl with the other ingredients.
  • Heat a separate frying pan until hot and sauté the pak choi for 1-2
  • minutes, until just wilted.
  • Divide the pak choi among warm serving plates.
  • Carve the duck breasts into three slices and arrange over the pak choi.
  • Spoon the port and cherry sauce over and serve the mashed potatoes alongside.

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  • foodie4eva 10 years ago
    I love duck! I have saved this recipe to my favorites, and will try it very soon.
    Was this review helpful? Yes Flag

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