4 boneless duck breasts (150-175 g each)
Salt flakes, to taste
Freshly cracked black pepper
200g watercress, to serve
60 ml olive oil
1 garlic clove, thinly sliced
3 shallots, finely sliced
4 corn cobs, kernels removed
300 ml chicken stock
50 ml cream
Salt and pepper, to taste
1 kg cherries, pitted
500 ml cabernet sauvignon vinegar
1 cup caster sugar
1 tsp salt
1 orange, zest and juice
1 bay leaf
1 cinnamon stick
½ tsp juniper berries
200 ml chicken jus
Pickled cherry liquid to taste
20 g butter, cold
20 g tarragon, chopped
- Season duck generously with salt and pepper.
- Seal duck in 2 large vacuum sealing bags. Vacuum on setting 3 and Seal on setting 3.
- Place the sealed bags into a perforated steam container and Steam at 55°C for 1 hour.
- Once duck is cooked, remove from bags and dry thoroughly with paper towel.
- Heat a frying pan on medium heat, induction setting 6. Place breasts skin side down and render until golden brown and crisp (approximately 5 minutes).
- Turn the duck breasts over and cook the second side until barely coloured, about 30 seconds.
- Transfer onto a paper towel lined plate and allow to rest for 5 minutes.
- Heat oil in a frying pan on medium high heat, induction setting 7. Stir in garlic and shallots and cook until soft.
- Add corn kernels and saffron and heat for 1 minute.
- Add stock and corn until corn has softened and liquid has reduced.
- While still warm, place in a blender and puree.
- Add cream and season to taste.
- Combine all ingredients except cherries in a medium sized saucepan and bring to the boil on high heat, induction
- Turn heat down to induction setting 3 and simmer for 10 minutes.
- Remove the pickling liquid from the heat and cool. Once cooled, pour over the cherries.
- Place the cherries into an airtight container and leave to marinate for 1 week in the refrigerator.
- Pour the chicken jus into a medium sized saucepan and warm through on medium heat, Induction setting 5.
- Add the pickling liquid to taste then whisk in butter and tarragon.
- Hold sauce on Induction setting Keep Warm until ready to serve.
- Place 2 tablespoons of the corn puree on a plate. Slice the duck breast and place on top.
- Place 1 tablespoon of cherries to the side. Spoon the sauce around the dish, garnish with watercress and serve.
Hints and tips
- Pickled cherries are to be made one week in advance.