A succulent meat mixed with cherry for a delicious flavour!
For the Compote:
Melt the butter in a saucepan and soften the chopped red onions over a medium heat until tender.
Add the orange juice, allowing to boil until almost dry.
Add the cherries and flambé with the Kirsch, if using.
Add the red wine and jam, also allowing to reduce in volume to a syrup consistency. Season with salt and pepper.
For the Duck and Garnish:
Using a sharp knife, score the duck skin in close lines from side to side. This will help release excess fat as the duck cooks.
Season the breasts with salt and pepper and place in a dry frying pan over a medium heat, leaving for 10 minutes, until a lot of fat is released and the skin has become golden brown and crispy. Turn the breasts in the pan and continue to shallow fry for a few minutes to a medium rare – medium stage. Remove the breasts from the pan and allow to rest.
While the duck is frying the turnips can be boiled in salted water until tender before draining and rolling in a knob of butter, seasoning with salt and pepper to finish. The turnips can be halved before finishing if too large.
The spinach leaves can now be added to the turnips in the butter, allowing them to wilt while warming.
Fry the chanterelles in a little of the duck fat left in the pan for just a minute or two, before seasoning.
To finish, quickly boil the orange juice until reduced in volume by two thirds. Whisk in the butter, seasoning with salt and pepper. Finally add the chopped chives.
Carve the duck breasts and arrange on plates, spooning the turnips, chanterelles and spinach around in a rustic fashion.
Spoon the cherries and drizzle the syrup over and around, finishing with a little orange and chive butter over each.
• The spinach leaves can be left raw and sprinkled around, creating a warm duck salad finish.
» Metric Converter