Crispy skin duck breast with cherry sauce, spinach and polenta
Serves: 4
Ingredients
- 4 small duck breasts
- 150ml whole milk
- 600ml chicken stock
- 150g coarse cornmeal
- 4 tbsp crème fraîche
- 100g fresh spinach
- sea salt and black pepper
- 150ml red wine (approx. 1 small glass) 250ml chicken stock
- 1 tbsp red wine vinegar
- 2 tsp honey
- 150g cherries, halved, stones removed
- ½ tsp cornflour
- 1 tbsp water
- knob of butter
Method
- Preheat the oven to 150C/Gas2.
- For the polenta, boil the milk and chicken stock, pour in the cornmeal and stir with a wooden spoon as it thickens.
- When the polenta starts to thicken, stir in the crème fraîche and spinach.
- Lightly score the skin of the duck breast.
- Season with plenty of salt and pepper.
- Place the breasts skin side down in pre-heated frying pan.
- Cook for 5-7 mins or until the skin is crisp and golden.
- Turn and cook for 2 mins, then place meat in a baking dish in the oven for 5 mins.
- For the sauce, get the pan hot again, add the wine, let it bubble and then add the stock and bring to a boil.
- Whisk the cornflour and water mix into the sauce.
- Stir until thick and glossy.
- Add the red wine vinegar and the honey.
- Take off the heat, stir in the cherries and butter.
- Slice the duck breasts, place on a heap of creamy spinach polenta and spoon over cherry sauce.
- Serve.
