Duck with Cherries and Chicory

Duck with Cherries and Chicory

We use free range Devonshire Ducks from a company called Creedy Carver near Crediton. The ducks are top drawer – we use all of the animal from legs in confit, livers for parfait and offal in faggots.

Ask your butcher if you can have it on the crown so as that you can use some of the bones for a stock/sauce. Duck is strong in flavour and is very fatty so it takes a strong fruit/vegetable to compliment it. The classic duck l’orange is timeless, but this is a more seasonal version that’s great for a dinner party and is a one pan wonder.


Cherries x 400g

Chicory x 2

Duck Crown x 1 breast weighing roughly 8-9oz

Duck Sauce

Onion, Carrot and Leek x 100g each chopped roughly, for the sauce

Cinnamon Stick

Star Anise

Honey x 100g

White Wine Vinegar x 80 ml

Streaky, smoked bacon – A few slices

Thyme x 3 sprigs


Butter – Knob of

Port – 70ml


ripe cherries

Earlier in the day de-stone cherries and place in a pan.  Add 300ml of water, 1 star anise, cinnamon stick, 100g honey and 80ml of white wine vinegar. Bring to a simmer and cook until soft. As in the finished picture we blend half so as to have a puree.  You can do this or simply leave in the liquor.

Chicory in the summer receives more light which makes it bitter. When braised as we’re doing, it mellows the flavour. Remove outer leaves wash and put in fridge for dressing later. Cut the bulb in half and seal in a frying pan (heart of the vegetable facing down. Add 20g of the diced onion, carrot and leek and some streaky smoked bacon.  Add water until level.  Cover and place in the oven at 140C for 35 minutes. When cooked, remove from liquor and keep stock for the sauce.

For the sauce – colour the bones in a pan with a sprinkling of flour.  Add a knob of butter and 3 sprigs of thyme.  Remove from heat. Add 70ml of port or the wine you’re drinking to deglaze the pan and reduce.  Add the braising liquor and adjust with chicken stock or veal demi-glace. Strain off and use later.

Scored duck breast

With the above all done in advance you just have the cooking of the duck to focus on.  Score lightly with a sharp knife and season both sides with salt and pepper.

Place the breast skin side down on a medium heat with a dash of oil at the start. As the fat begins to render (as in below photo) the fat will be released in the pan, so spoon or pour out of pan in to a container. Keeping an eye on it render the fat for 6-8 minutes make sure it’s not on too high a heat as it will burn.

Turnover and lower heat and cook for another 3-4 minutes. At this stage remove all fat from the pan and add your cooked cherries, chicory and sauce.Frying Duck Breast

Plate up and try not to lick your fingers too often.

Chefs Tip

Keep the rendered duck fat for Sunday roasties – yum yum.  Oh, and left over cherries – keep them for a bakewell tart or mash through some vanilla ice cream with almonds.


Be the first to comment.

Leave a Comment

You must be logged in to post a comment.

Follow this blog

Get every new post delivered right to your inbox.

%d bloggers like this: