The sweet note of honey perfectly balances the succulent duck flavour in this recipe from Cherry Valley, offering a delightful yet simple duck choice for the menu. Ingredients: Cherry Valley Honey Roasted Half Duck Crown Fresh broccoli Fresh carrots 290ml beef stock ½ glass red wine Potatoes (8 - 12 mini dauphinoise potatoes): 6 large cooked potatoes, sliced thinly 2 garlic cloves, peeled and crushed 5 fl oz. crème Fraiche or sour cream 2 – 4 oz. grated emmenthaler cheese 2 oz. butter Freshly grated nutmeg Salt Pepper
Method: Potatoes: 1. Preheat the oven to 200C, 400F or Gas Mark 6. Using 1 ounce of the butter, grease a muffin or Yorkshire pudding tins. You can line the base with greaseproof baking paper for ease of removal if you wish. Arrange the potatoes in the tin holes in layers - seasoning every other layer or so with the crushed garlic, salt & pepper. Carry on until all the potatoes are used up. Stir the crème Fraiche and then place a spoon on top of each mini potato gratin. Sprinkle some grated cheese on top and then top each gratin with flecks of the remaining butter. Grate some nutmeg on top and bake in the oven for about 30 to 45 minutes or until starting to brown off Honey Roasted Duck Breast in Red Wine: 1. Steam the broccoli and carrots 2. Prepare a Cherry Valley Honey Roasted Half Duck Crown according to instructions 3. To make the red wine sauce heat the beef stock and red wine in a pan for 5-6 minutes, swirling occasionally, until thickened and reduced. 4. Serve the duck with all vegetables alongside. Drizzle sauce generously over the top