Name: Duck Kiev with roasted cherries, crispy duck skin & griddled chicory
Yield: Serves 2
Cuisine: British
Ingredients: 60 g dried cherries; 2 duck breasts; salt and pepper; a handful of fresh cherries; olive oil for grilling, seasoned with salt and pepper; 200 ml port; 2 red chicory; 1 egg, beaten and sieved; 4 tbsp plain flour, sifted and seasoned; 40 g panko breadcrumbs; 5 g dried mushrooms; 15 g hazelnuts, shelled and rubbed in a tea towel to remove most of the skins; 20 g granulated sugar; 1 tbsp red wine vinegar

Preparation info

Serves
2

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Duck and cherries go together brilliantly and this play on a classic chicken Kiev keeps the duck pink and tender, with an oozing cherry sauce inside. This is good served with Jerusalem artichokes, cooked Pommes Anna-style.

Ingredients

2 duck breasts
60 g dried cherries
200 ml port

Europe
United Kingdom
Main course

Method

Preheat the oven to 220°C/425°F/gas mark 7. Carefully remove the skin from the duck breasts, spread out on a baking tray, salt and weigh down with another baking tray on top. Cook in the oven until the skin crisps up (you may need to drain off the fat once or twice. Reserve this to use

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Ingredients

Method

Part of