Christmas Eve can be a difficult meal to cook for. You don’t want too much food but if should still leave your guests festively full! I have decided to make a few entres instead of one large meal and one is Duck breast with a cranberry and cherry sauce on wholemeal toast. Follow the recipe below to make the recipe to make this an Eco meal be sure to use all Free Range and Organic produces items.
- 4 x 175-200g duck breasts
- For the sour cranberry sauce
- 75g dried cranberries
- 300ml red wine, such as Cabernet Sauvignon
- 25g white sugar
- 1 tbsp red wine vinegar
- 3/4 tsp arrowroot
Method: How to make pan-fried duck breasts
1. The day before, put the duck breasts on a plate and cover loosely with greaseproof paper (this helps to dry out the skin and make it extra crispy), then chill. Soak the dried cranberries in the red wine overnight.
2. The next day, put the sugar into a small pan with 1 tablespoon of cold water and put over a low heat until the sugar dissolves. Increase the heat and boil vigorously until the syrup is an amber-coloured caramel. Take the pan off the heat, stand back (it will fizz) and add the vinegar. Return the pan to the heat and add the cranberries and wine. Simmer for 20 minutes until it’s a good sauce consistency. Mix the arrowroot with 2 tablespoons of water, add to the pan, stir and simmer for 1 minute. Season and keep warm.
3. Lightly score the skin of each breast with a diamond pattern, taking care not to cut into the flesh. Season the meat with salt and pepper and the skin with salt. Put a dry, heavy-based frying pan over a high heat. Add the duck, skin-side down, lower the heat to medium and cook for 3-4 minutes until the skin is crisp and golden brown. Turn the breasts over and cook for 5 minutes if you like them pink, or longer if you like them a little more cooked. Remove the breasts, place onto a board and leave to rest for 5 minutes. Cut them diagonally to make long thin slices, lift onto warm plates and serve with the sauce, sautéed potatoes and baby spinach leaves.