Duck Breast with Kumara & Cherry Sauce

Name: Duck Breast with Kumara & Cherry Sauce
Cuisine: New Zealand
Ingredients: 4 (200 g each) Duck breasts (skin-on); 800 g Kumara (cubed); 300 g Fresh or frozen cherries (pitted); 200 ml Red wine; 2 tbsp Balsamic vinegar; 2 tbsp Honey; 40 g Butter; 2 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandduckkumaracherrysaucehighProteinfancyspecialantiInflammatorypanSearedroasted

Nutrition (per serving)

540Calories

44 gProtein

32 gCarbs

32 gFat

12 gSugar

900 mgSalt

Ingredients

4 (200 g each) Duck breasts (skin-on)
800 g Kumara (cubed)
300 g Fresh or frozen cherries (pitted)
200 ml Red wine
2 tbsp Balsamic vinegar
2 tbsp Honey
40 g Butter
2 tbsp Olive oil
to taste Salt & pepper

Method

Score duck skin, season. Sear skin-side down in cold pan over medium heat 8–10 min until crisp. Flip, cook 4 min. Rest 10 min.
Roast kumara at 200°C 20–25 min until golden.
For sauce: deglaze pan with wine and vinegar, add cherries and honey, simmer 8–10 min until thickened. Whisk in butter.
Slice duck, serve with kumara and sauce – rich, elegant NZ duck with fruity cherry sauce.