Roast Duck Breast with Pedro Ximinez Cherries
This recipe for duck breast will see you never reach for the chicken again. If home cooking is your thing but you’ve never thought much of duck, this indulgent recipe is here to change your mind. Duck with fruit is an age-old combination, but we’ve added some Pedro Ximénez sherry for a deeply fruity, boozy sauce, packed full of cherries.
Serves
2
Skin-On Duck Breasts
Black Cherries
Shallots
Chicken Stock
Pedro Ximénez Sherry
Cherry Jam
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.