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Ren Behan's duck breast recipe is served with a rich cherry and vodka sauce, perfect for when the nights start drawing in for winter. The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes.
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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Duck with vodka and cherry sauce
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