Honey-roasted breast of duck with griottine cherries
by Mark Jordan
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Ingredients
Fresh Meat
2 duck breasts
500g of smoked bacon
2kg duck bones
Fruit & Vegetables
2 handfuls of baby carrots
2 handfuls of baby leeks
2 handfuls of baby beetroot
2 handfuls of baby turnip
1 white cabbage
3 garlic cloves
2 Spanish onions, sliced
2 large potatoes
2 garlic cloves
1 onion
1 carrot
1 leek
1 garlic clove
12 Griottine cherries
1 handful of baby beetroot
Spices & Dried Herbs
2 tsp caraway seeds
1 star anise
Oils & Vinegars
vegetable oil
vegetable oil
Salad & Fresh Herbs
1 sprig of fresh thyme
1 handful of thyme, sprig
1 sprig of thyme
1 handful of cress
Store Cupboard
950ml of chicken stock
salt
pepper
1000ml of chicken stock
475ml of veal jus
1 vanilla pod
honey, to taste
Dairy
250g of butter
1 knob of butter
Beverages
750ml of port
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