Another great alternative to the traditional Christmas turkey is duck. This duck breast served with a butter bean mash, toasted macadamias and a rich duck stock with griottine cherries is sure to win over your guests.
Prep time 30 minutes | Cook time 20 minutes | Serves 4
2 duck breast (cooked)
1 small onion
Tin of butterbeans (drained)
Black pepper cracked
Macadamia nuts (roasted for 10 minutes until golden) cut in half
250ml Essential Cuisine veal stock
10g Essential Cuisine duck glace
Small cube of butter
4 griottine cherries cut in half and a little syrup
Heat up the butter and add the chopped onion and cook until translucent over a gentle heat. Add the beans and heat through.
Transfer to a food processor and blitz until very smooth, add cracked black pepper and a squeeze of lemon, keep warm.
Bring the veal stock to the boil, add the duck glace and butter.
Remove from the heat and add the cherries and syrup, reduce until thick and glossy.
Spoon the mash onto the plate making a well in the centre, carve the duck lengthways and place next to the mash pile.
Arrange the cherries and nuts around the duck.
Spoon the duck stock into the well of the mash, garnish with pea shoots or watercress.
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