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Roast Duck Breast with Rosti and Cherry Sauce

Pan-seared duck breast served with potato rosti, wilted spinach, and a tart Madeira and cherry reduction sauce.

DinnerDuckPotatoesGourmetCherries
Estimated Nutrition
Calories
710.5
kcal / serving
2842 kcal total
Carbs
37.7g
per serving
150.8 g total
Fat
49.7g
per serving
198.8 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Redcurrant Jelly
Dairy
75
g
Crème Fraîche
1
piece
Egg Yolk
free-range
75
g
Butter
melted, for the rosti
55
g
Butter
for sauce and spinach
Fruits
200
g
Cherries
fresh, pitted and halved
Liquids
250
ml
Madeira
200
ml
Chicken Stock
Meat
4
piece
Duck Breasts
trimmed and fat scored
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
pinch
Nutmeg
freshly grated
OilsFats
1
tbsp
Olive Oil
Vegetables
600
g
Potatoes
peeled and grated
1
piece
Shallot
finely diced
400
g
Baby Spinach Leaves

Method

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