Roast duck fillet with cherries

Roast duck fillet with cherries

Canard aux cerises

Taste le Tour

From the Pyrenees region

The scenery in the Pyrenees mountain ranges is stunning. Fruit groves thrive in the valleys between the peaks, and during the hot summers the local sweet cherries make a superb accompaniment to duck, one of the most popular festive dishes of the region.


Quantity Ingredient
2-3 medium potatoes, peeled and quartered
80ml milk
20g butter
2 duck breast fillets, skin on
freshly ground black pepper
1 tablespoon olive oil
2 tablespoons portuguese port
2 tablespoons fresh orange juice
2 tablespoons veal glaze
12-20 cherries, stoned just before using
2 tablespoons chopped parsley


  1. Preheat the oven to 150°C.
  2. Boil the potatoes in lightly salted water until tender, then drain well.
  3. Bring the milk and butter to the boil in a medium saucepan. Push the drained potatoes through a mouli into the hot milk. Stir well, then mix in 2 tablespoons of the butter. Set the potato purée aside and keep warm.
  4. Meanwhile, use a sharp knife to score the skin of the duck fillets in a criss-cross pattern. Season with salt and pepper.
  5. Heat the olive oil in small roasting tray and brown the duck fillets, skin-side down, for about 3 minutes. Turn the fillets over, then transfer to the oven for about 10 minutes.
  6. When the duck fillets are cooked, transfer them to a warm plate and cover with foil.
  7. Discard the excess fat from the pan, then add the port and bring to the boil. Add the orange juice and bring to a simmer. Add the veal glaze, return to a simmer, then add the pitted cherries and heat them through.
  8. Just before serving, gently reheat the potato. Divide the potato between two deep plates and arrange a duck fillet on top. Garnish with cherries, spoon on the sauce, sprinkle with chopped parsley and serve.
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