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Duck confit with sour cherry sauce and apple, fennel and walnut salad
Duck confit with sour cherry sauce and apple, fennel and walnut salad
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in a luxurious French duck dish paired with a refreshing side salad.
Ingredients:
  • 600g jar morello cherries (see note), drained
  • 375ml red wine
  • 250ml port
  • 1 cinnamon quill
  • 3 star anise
  • 6 cloves
  • 50g brown sugar
  • 2 small green apples
  • 1 small fennel bulb
  • 57.50 gm walnut pieces, toasted, roughly chopped
  • 3 spring onions, finely sliced
  • 250.00 ml flat-leaf parsley leaves, roughly chopped
  • 5.00 gm cornflour mixed with
  • 20.00 gm cold water
  • 4 duck confit marylands (see note)
Instructions:
  • In a saucepan, combine cherries, wine, port, spices, and sugar. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes until sauce is reduced by half.
  • Cut the apple and fennel into elegant matchsticks and combine them in a bowl with nuts, spring onion, and fresh parsley.
  • Combine a bit of sauce with cornflour mixture in a small bowl, then stir into the pan and let sauce thicken for 2 minutes. Take off heat and cover to keep warm as you cook the duck.
  • Remove any extra fat from the duck, which can be saved in the fridge for frying potatoes later. In a large non-stick frying pan over medium-high heat, cook the duck for 2 minutes on each side until it is crispy and heated all the way through.
  • Combine the oil and lemon juice in a bowl, season to taste, and mix with the salad. Serve the duck drizzled with sauce alongside the salad.

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