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Roasted Breast of Gringham Duck with Baby Vegetables and Griottine Cherries

Specialty duck breast served with sautéed baby vegetables, fondant potatoes, and a rich cherry-infused port wine jus.

DinnerDuckVegetablesGourmetFrench
Estimated Nutrition
Calories
1240
kcal / serving
2480 kcal total
Carbs
67.9g
per serving
135.8 g total
Fat
82.6g
per serving
165.2 g total
Protein
55.3g
per serving
110.5 g total
Cook Time
285
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
475
ml
Veal Jus
Dairy
50
g
Butter
for potatoes
50
g
Butter
for vegetables
Fruits
20
piece
Griottine Cherries
soaked in kirsch
Liquids
75
ml
Port
300
ml
Chicken Stock
Meat
2
kg
Duck Bones
for the jus
2
piece
Duck Breast
Gressingham, fat trimmed
NutsSeeds
1
clove
Garlic
left whole
1
sprig
Thyme
1
piece
Star Anise
1
piece
Vanilla Pod
seeds removed
1
clove
Garlic
for potatoes, left whole
1
sprig
Thyme
for potatoes
1
pinch
Salt
to taste
1
pinch
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
Potato
large
1
bunch
Carrot
baby, peeled and trimmed
1
bunch
Leek
baby, trimmed
150
g
Green Beans
fine, trimmed
50
g
Baby Spinach
2
tbsp
Beetroot Cress
baby, for garnish

Method

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