Ingredients for 4 people:
500 g sour cherries
2 tbsp sugar
250 ml Marsala
1 tsp cornflour
1 pinch each of salt and cayenne pepper
2 duck breast fillets (300 g each)
1 small bunch of rosemary
1 tsp olive oil
For the potato patties:
500 g potatoes, mainly waxy potatoes
1 egg (M)
salt, pepper
4 tbsp oil
Preparation:
1. Rinse the sour cherries, remove the stalks and pit them. Heat a dry frying pan. Sauté the cherries briefly, sprinkle with sugar and caramelise briefly. Pour in the Marsala and bring to the boil. Mix the starch with a little cold water, stir into the cherries and bring to the boil again. Season with salt and cayenne pepper to taste. Keep warm.
2. Fry the duck breast fillets in a pan with the skin side down until brown. Turn the duck breast over and brown the flesh side. Place the duck breast with the skin side up in an ovenproof dish. Bake in a preheated oven at 180 degrees (gas mark 2-3, fan oven 160 degrees) for 15-20 minutes.
3. Peel, wash and finely grate the potatoes. Mix with egg, salt and pepper. Oil in a large, coated frying pan. Using a tablespoon, place small heaps of potato mixture into the pan, flatten and fry the potato patties on both sides until crispy.
4. Leave the duck breast to rest for 5 minutes before cutting. Heat the olive oil in a small frying pan. Chop the rosemary sprigs and fry them briefly in the oil over a high heat until crispy. Cut the duck breast into slices. Serve with the cherry sauce, rosemary and potato patties.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 649
Joule: 2722
Protein: 32.6 g
Fat: 39 g
Carbohydrates: 41 g
(FoodCentrale by ddp images)
