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Duck breasts with orange & morello cherry recipe
4 Fresh Duck Breasts
Maldon Salt
4 Spring Onions
4 Carrots
2 tablespoons of Tiptree Orange Marmalade
2 or 3 sprigs of fresh Thyme
2 tablespoons of Morello Cherry Conserve
1 small wineglass of stock
Set oven 200c (gas mark6).
Top and tail onions and cut lengthwise.
Peel carrot and cut into needle size pieces.
Prick the skin of the duck breasts and rub a little salt into the skin.
Heat a heavy frying pan and when the pan is hot place duck in the pan skin
side down and cook for about 3 minutes to release as much fat as possible.
Turn the duck over and quickly seal the underside, drain and place duck in an
oven proof dish and keep warm.
Add onions and carrots to the duck.
Mix Morello Cherry Conserve, Orange Marmalade, thyme and stock and pour#
the mixture over the duck.
Cover with lid or make a foil lid.
Cook in the oven approximately 30 minutes depending on taste. Serve with new potatoes and green beans.
