Honey and thyme glazed Gressingham duck crown with cherries - Gressingham Foodservice
foodservice.gressinghamduck.co.uk
An impressive centrepiece dish, the richness of the meat is complimented by the fruity cherry sauce Ingredients - Duck crown (wing tips removed) - Clear honey
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodservice.gressinghamduck.co.uk.
Ingredients
- Duck crown (wing tips removed)
- Clear honey
- Picked thyme leaves
- 25ml Red Wine vinegar
- 50g sugar
- 8g agar agar
- 500g cherry puree
- 450g fresh cherries
- 10g salt
- Tenderstem broccolli
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