toodle.

Roast Duck Breasts with Cherry Compôte Dressing

Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.

DuckMain CourseGourmetFruit Sauce
Estimated Nutrition
Calories
635.2
kcal / serving
2540.8 kcal total
Carbs
23g
per serving
92.1 g total
Fat
48.1g
per serving
192.3 g total
Protein
27.6g
per serving
110.4 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Cherry Jam
Dairy
15
g
Butter
Knob of butter
10
g
Butter
Small knob
50
g
Butter
Fruits
1
piece
Orange
Juice only
225
g
Cherries
Stoned
1
piece
Orange
Juice only
Liquids
2
tbsp
Kirsch
Optional
100
ml
Red Wine
Meat
4
piece
Duck Breasts
NutsSeeds
1
piece
Sea Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
1
tsp
Chives
Chopped; or tarragon
1
tsp
Tarragon
Chopped; or chives
Vegetables
1
piece
Red Onion
Finely chopped
18
piece
Baby Turnips
Scraped or washed
225
g
Baby Spinach Leaves
Washed
225
g
Chanterelle Mushrooms
Trimmed and washed

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14