Roasted Duck Breast with Kumara Fondant & Cherry Port Glaze

Name: Roasted Duck Breast with Kumara Fondant & Cherry Port Glaze
Cuisine: New Zealand
Ingredients: 4 (200 g each) Duck breasts (skin-on); 800 g Kumara (cut into thick cylinders); 300 g Fresh cherries (pitted); 250 ml Port wine; 200 ml Chicken stock; 80 g Butter; 4 sprigs Fresh thyme; 1 tbsp Honey; 3 tbsp Olive oil; to taste Salt & pepper

A recipe from New Zealand.

🇳🇿 New ZealandduckkumarafondantcherryportglazehighProteinfancyspecialpanSearedroastedantiInflammatory

Roasted Duck Breast with Kumara Fondant & Cherry Port Glaze

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 thick cylinders)
300 g Fresh cherries (pitted)
250 ml Port wine
200 ml Chicken stock
80 g Butter
4 sprigs Fresh thyme
1 tbsp Honey
3 tbsp Olive oil
to taste Salt & pepper

Method

Score duck skin in diamond pattern, season generously with salt. Place skin-side down in cold pan, turn heat to medium. Cook 8–10 min until skin crisp and golden, flip and cook 4 min more. Rest 10 min.
For fondant: melt half butter in small pan, add kumara cylinders, thyme, salt & pepper. Cook 5 min per side until golden, add splash stock, cover and simmer 15–20 min until tender.
For glaze: deglaze duck pan with port, reduce by half. Add stock, cherries and honey, simmer 10 min until syrupy. Whisk in remaining butter.
Slice duck, arrange with kumara fondant and glaze spooned over cherries – sophisticated NZ duck with glossy, fruity sauce and buttery kumara.