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Roasted Breast Duck with Baby Vegetables and Cherries

A restaurant-style duck dish featuring a port and cherry jus, fondant potatoes, spiced duck breast, and blanched baby vegetables.

DinnerDuckHigh ProteinGourmet
Estimated Nutrition
Calories
1225.3
kcal / serving
2450.5 kcal total
Carbs
70.4g
per serving
140.8 g total
Fat
76.1g
per serving
152.2 g total
Protein
57.7g
per serving
115.4 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
475
ml
Veal Jus
or stock
Dairy
100
g
Butter
divided for potatoes and serving
Fruits
20
piece
Cherries
soaked in liqueur, stones removed
Liquids
5
tbsp
Port
300
ml
Chicken Stock
Meat
2
kg
Duck Bones
2
piece
Duck Breasts
fat trimmed
NutsSeeds
2
cloves
Garlic
peeled and left whole
2
sprigs
Thyme
3
piece
Star Anise
split between jus and spice mix
1
piece
Vanilla Pod
halved and seeds scraped
1
stick
Cinnamon
0.5
tsp
Black Peppercorns
4
piece
Cloves
0.5
tsp
Cumin Seeds
1
unit
Salt
to taste
1
unit
Black Pepper
to taste
OilsFats
25
ml
Vegetable Oil
Vegetables
1
piece
Onion
roughly chopped
1
piece
Carrot
roughly chopped
1
piece
Leek
roughly chopped
2
piece
Potatoes
large, peeled
1
bunch
Carrots
baby, peeled and trimmed
1
bunch
Leeks
baby, trimmed
1
bunch
Turnips
baby, halved and trimmed
50
g
Baby Spinach
2
tbsp
Beetroot Cress
baby, or baby chard

Method

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