Cherry and cinnamon spiced duck breast Recipe · Gressingham
Try our cherry and cinnamon spiced duck breast recipe. To save time, make the compote ahead of time and gently warm when you need it.
Ingredients
- 2 Gressingham duck breasts
- 1 tsp 5 spice
- 2 large white potatoes. peeled and cut into 2cm chunks
- 1 large carrot, peeled and chopped
- 100g kale, stalks removed, torn into large pieces
- 2 tbsp vegetable oil
- 200g cherries (you can use tinned if fresh unavailable)
- 1 tbsp caster sugar
- 1 cinnamon stick
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