Roasted Duck Breast with Kumara & Cherry Port Sauce
A recipe from New Zealand.
🇳🇿 New ZealandduckkumaracherryportsaucehighProteinfancyspecialantiInflammatorypanSearedroasted
Nutrition (per serving)
560Calories
44 gProtein
32 gCarbs
32 gFat
14 gSugar
950 mgSalt
Ingredients
- 4 (200 g each) Duck breasts (skin-on)
- 800 g Kumara (cut into batons)
- 300 g Fresh cherries (pitted)
- 200 ml Port wine
- 200 ml Chicken stock
- 50 g Butter
- few sprigs Fresh thyme
- 3 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 batons at 200°C 25–30 min until golden and tender.
- For sauce: deglaze pan with port, reduce by half. Add stock, cherries and thyme, simmer 10 min until thickened. Whisk in butter.
- Slice duck, serve with kumara and sauce – rich, glossy NZ duck with sweet cherry port sauce.
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