• duck breast • runny honey
• rhubarb • fresh ginger
• orange • cherries • salt
1. Cutting through the ribcage, remove the breast and leg of your duck as one piece.
2. Heat up a few tablespoons of seasoned honey in a frying pan.
3. Place the duck breast skin-side down into the honey. Cook the skin side until it is crisp and the skin is brown this takes a few minutes.
4. Place the part-cooked duck skin-side up on to some tin foil and put in a very hot oven, at around 200°C, and cook for 10 to 12 minutes (pink) or 12 to 15 minutes (well done).
5. Clean the frying pan and place into it the finely chopped rhubarb and ginger, along with some de-stoned cherries. Add the juice of an orange.
6. Cook to reduce the liquid, stirring until you get a thick sauce. Serve the sauce with
the duck breast and a salad.
When you have fried the breast, make sure you clean your frying pan with hot soapy water. Cooler water
will solidify the caramelised honey, which will block your sink. This duck looks very well done, but it is crispy outside and pink inside. Check it as it cooks in the oven.
The sauce should combine sharpness and sweetness, so if it is a little too sharp, drizzle in a touch of honey, but not too much. If you cannot get fresh cherries you could use cherry jam, but try to maintain the combination of sweet and sour. The cherries could also be substituted with blueberries, blackberries or cranberries. As an afterthought, perhaps use a few gin-soaked sloes I’d be very interested to hear how that tastes!