Gressingham duck breast with sour cherry and cinnamon sauce, fondant potato Recipe · Gressingham
Serve duck breast with sour cherry sauce and fondant potato for a festive dish.
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Ingredients
- 4 Gressingham duck breasts
- 4 large potatoes
- 2 tbsp light olive oil
- 3 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cloves garlic
- 250 ml chicken stock
- 200g sour cherries
- 1 tsp ground cinnamon
- 2 tsp caster sugar
- 50g unsalted butter
- 150 ml chicken stock
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