Roast Duck Breast with Fresh Cherries and Pomegranate Dressing | RNZ Recipes
Recipe by Catherine Bell as heard on Nine To Noon, Saturday 10 December 2005
Keywords
- Radio New Zealand
- RNZ
- Public Radio
- News
- Current Affairs
- Audio
- Podcasts
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Cooking tools:
- Oven
- Stove
- Saute pan
- Baking sheet
- Paper towel
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Baking dish
- Chef's knife
- Cutting board
- Microplane
- Pepper mill
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4-5 duck breasts, skin scored on the diagonal
- 1 tablespoon finely chopped thyme
- 3 tablespoons olive oil
- sea salt
- freshly ground pepper
- 3 tablespoons sour cherry syrup
- juice of 2 limes plus zest of 1 lime
- 1 red chilli, finely chopped
- 1 clove garlic, crushed
- 125 mls olive oil
- 300 grams cherries, pitted
- 1 pomegranate, rolled on bench to release seeds from the membrane
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