Easy Main French

Duck confit with sour cherry sauce and apple, fennel and walnut salad

Name: Duck confit with sour cherry sauce and apple, fennel and walnut salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /french
Ingredients: 600g jar morello cherries, drained; 1 1/2 cups (375ml) red wine; 1 cup (250ml) port; 1 cinnamon quill; 3 star anise; 6 cloves; 1/4 firmly packed cup (50g) brown sugar; 2 small green apples; 1 small fennel bulb; 1/2 cup walnut pieces, toasted, roughly chopped; 3 spring onions, finely sliced; 1 cup flat-leaf parsley leaves, roughly chopped; 2 teaspoons cornflour mixed with 1 tablespoon cold water; 4 duck confit Marylands (from gourmet food stores); 2 tablespoons olive oil; 1 tablespoon lemon juice

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Duck confit with sour cherry sauce and apple, fennel and walnut salad

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This gourmet French meal is an exquisite combination of duck and sweet side salad.

600g jar morello cherries, drained
1 1/2 cups (375ml) red wine
1 cup (250ml) port
1 cinnamon quill
3 star anise
6 cloves
1/4 firmly packed cup (50g) brown sugar
2 small green apples
1 small fennel bulb
1/2 cup walnut pieces, toasted, roughly chopped
3 spring onions, finely sliced
1 cup flat-leaf parsley leaves, roughly chopped
2 teaspoons cornflour mixed with 1 tablespoon cold water
4 duck confit Marylands (from gourmet food stores)
2 tablespoons olive oil
1 tablespoon lemon juice

Method

1.

Bring cherries, wine, port, spices and sugar to the boil in a saucepan over high heat, then simmer for 10 minutes over medium-high heat until sauce is reduced by half.
2.

Meanwhile, cut apple and fennel into thin matchsticks and toss in a bowl with walnuts, spring onion and parsley.
3.

Mix a little sauce with cornflour mixture in a small bowl, then stir into the pan and allow sauce to thicken for 2 minutes. Remove from heat. Cover to keep warm while you cook duck.
4.

Scrape excess fat from the duck (it can be kept in the fridge and used to fry potatoes). Heat a large non-stick frypan over medium-high heat. Cook duck for 2 minutes each side or until crisp and heated through.
5.

Whisk oil with lemon juice, season, then toss with salad. Serve duck with a drizzle of sauce and salad on the side.