- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Advanced
This gourmet French meal is an exquisite combination of duck and sweet side salad.
Ingredients
- 600g jar morello cherries (see note), drained
- 1 1/2 cups (375ml) red wine
- 1 cup (250ml) port
- 1 cinnamon quill
- 3 star anise
- 6 cloves
- 1/4 firmly packed cup (50g) brown sugar
- 2 small green apples
- 1 small fennel bulb
- 1/2 cup walnut pieces, toasted, roughly chopped
- 3 spring onions, finely sliced
- 1 cup flat-leaf parsley leaves, roughly chopped
- 2 teaspoons cornflour mixed with
- 1 tablespoon cold water
- 4 duck confit marylands (see note)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Method
- Step 1Bring cherries, wine, port, spices and sugar to the boil in a saucepan over high heat, then simmer for 10 minutes over medium-high heat until sauce is reduced by half.
- Step 2Meanwhile, cut apple and fennel into thin matchsticks and toss in a bowl with nuts, spring onion and parsley.
- Step 3Mix a little sauce with cornflour mixture in a small bowl, then stir into the pan and allow sauce to thicken for 2 minutes. Remove from heat. Cover to keep warm while you cook duck.
- Step 4Scrape excess fat from the duck (it can be kept in the fridge and used to fry potatoes). Heat a large non-stick frypan over medium-high heat. Cook duck for 2 minutes each side or until crisp and heated through.
- Step 5Whisk oil with lemon juice, season, then toss with salad. Serve duck with a drizzle of sauce and salad on the side.
- Low carb
- Low sodium
- Lower gi
Nutrition
2968 kj
Energy
31g
Fat Total
5g
Saturated Fat
6g
Fibre
39g
Protein
210mg
Cholesterol
230.36mg
Sodium
40g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Morellos are from supermarkets. Duck confit is from gourmet shop. Quick starter: Start a French-style dinner with a good terrine from the deli served with warm toast, French butter and cornichons. Quick dessert: Serve a ready-made creme caramel (Maggie Beer makes a great one), drizzled with pure cream.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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