Gary Richards Duck With Potato Gratin Recipe
Background on dish: Duck with spring greens, potato gratin, and a cherry sauce, my wife’s favourite dish.
- Duck Breast
- Cherries In Syrup
- Red Wine
- Cherry Jam
- Spring Greens
- Slice the potatoes thinly with a mandolin, put the potatoes in a pan with the cream nutmeg and garlic and cook until the potatoes are tender then transfer to a oven-proof dish top with cheese, place in the oven for about 20 mins on 180.
- Place the duck skin side down in a frying pan (oven proof) on low heat to render the fat (15 mins) then turn the heat up to crisp the skin turn over the duck and cook for 2 mins then transfer the duck to the oven for about 8 mins depending on how you like it cooked.
- This should be pink after this take it out let it rest while you cook the spring greens in butter and make the sauce by putting the wine in a pan and boil until reduced by half then add the cherries and cherry jam and season, slice the duck place on top of the spring greens a portion of the gratin and a splash of the sauce, eat and enjoy.