Cherry Glazed Duck on Croutons
Ingredients
1 pack 380g Luv-A-Duck Fresh Duck Breasts
2 brioche buns
2 Tbsp extra virgin olive oil
1 cup pitted cherries
2 sprigs thyme
2 Tbsp maple syrup
1 tsp allspice
2 garlic cloves, crushed
2 Tbsp micro herbs
Salt, to season
Products used
Method
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Pre-heat oven to 180°C. Combine cherries, thyme, maple syrup, allspice and garlic in a saucepan. Add 2 Tbsp water. Bring to a gentle simmer until cherries begin to break down. Allow to cool for a few minutes before transferring to a blender to purée.
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Remove crust from the brioche, slice in half and then cut into four squares. Use a rolling pin to flatten the brioche out, then drizzle with oil and toast in the oven for 10 mins.
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To cook the duck breasts, turn the oven up to 190°C. Pat the skin dry, score and lightly season with salt. Place skin side down in an oven proof pan on medium heat without oil for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Transfer duck to the oven for a further 8-10 mins. Rest uncovered for 5 mins before slicing.
- Spread the brioche with cherry glaze, top with sliced duck, micro herbs and season with a sprinkle of salt. Serve and enjoy.