We don’t cook duck enough. None of us do.
Because every time we cook it. And eat it. We tell each other just how much we love it.
And how far too little we cook it.
We then promise to cook it much more.
And then we don’t.
And the cycle repeats.
In this Neil Perry recipe, I have omitted how to roast the duck; Neil’s recipe asks for two whole ducks, though you can just as easily get duck marylands – even duck confit – from good supermarkets.
The trick is to shred the duck, removing any fat and skin.
This recipe – we called ‘Duck and Cherries’ – was course #3 of #6 we served at our Long Lunch/Short Wedding and many guests said it was the standout:
The cherry sauce can be made beforehand and reheated with the duck. Serve with a salad of baby leaves and a garnish of finely chopped parsley and this would be a wonderful starter or main at any dinner party.
No question, it is a
1 tbsp extra virgin olive oil
2 tbsp butter
500gm cherries, pitted (fresh or frozen, which we used)
2 tbsp sugar
1/2 tsp sea salt
Freshly ground pepper
Continental parsley, finely chopped
- Place a pan over a medium heat and add the oil and butter and cook until foaming; add the cherries, sugar and salt and cook for about 15 minutes until soft and fragrant. Remove from the heat and give a really good grind of pepper.
- Places heap of the shredded duck meat onto each plate. Spoon over the cherry sauce, drizzle with balsamic vinegar and add another grind of pepper. Garnish with the parsley.
- Serve with baby leaves at the side.