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Everyday and easy
Seasonal
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  • Meat and poultry
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Duck with vodka and cherry sauce

by
Ren Behan
Duck with vodka cherry sauce

PT30M

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Ingredients

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Equipment

  • Vitamix S30

Method

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1
Preheat the oven to 200°C/gas mark 6
2
Pat the duck breasts dry with kitchen paper. Score the skin with a sharp knife and season with sea salt and black pepper
3
Place the duck breasts, skin-side down, into a cold, dry frying pan. Turn the heat up to a high heat and cook for 5 minutes, until the fat begins to render and the skin turns golden brown
4
Slice the courgettes lengthways and drizzle with half of the oil. Season with salt and pepper and place in the oven
5
Flip the duck breasts over, cook for a further minute and then transfer them to a tray. Cook in the oven for 15 minutes (pink) or up to 18 minutes (well-cooked)
6
When the duck and courgettes are ready, remove from the oven, cover with foil and leave in a warm place to rest
7
In the meantime, make the cherry and vodka sauce. Place the cherries, vodka, stock, honey and cornflour in the Vitamix container and secure the lid. Turn the dial to 1 and slowly increase the speed to 10. Blend for 3 minutes
8
Pour the remaining olive oil through the lid plug opening and secure the lid plug again. Turn the dial to 1 and slowly increase the speed to 10 then blend for a further 2 minutes
9
To reheat the sauce or thicken it, transfer to a small pan and simmer for 5 minutes to reduce or reheat
10
To serve, pour some of the sauce onto the base of each plate. Carve the duck breasts and serve with the courgettes
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Ren Behan

Ren Behan is a mum of two and a lawyer turned food writer.

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