Alison O’Reilly from Three Girls Cook made this duck dish as part of their Pomegranate Molasses three ways. This dish was demoed by Alison on the Belazu stand at Thame Food Festival.
2 Duck breasts
1 Punnet cherries
3 tbsp Orange juice
3 tbsp Pomegranate Molasses
1 tbsp Sugar
1/2 tsp Allspice
1 Fennel bulb
Salt and pepper
1 Small packet of chives
Pre-heat oven to 180C.
Prep your duck breasts by removing the bits of sinew and scoring the fat.
Place in a cold pan, fat-side down, and turn on your pan to a medium heat (this will help your fat render down without overcooking the duck).
Cook the duck like this for about 10 minutes until the fat is cooked through and a deep golden brown colour. Place in the oven for 5-8 minutes to finish off cooking.
Season the duck and let it rest for 5-10 minutes before slicing.
To make the sauce, de-stone and halve your cherries.
Gently simmer the cherries with the orange juice, pomegranate molasses, sugar and allspice (add a few tablespoons of water if your sauce is looking too thick) for about 10-15 minutes, or until cherries are soft.
Shave the fennel with a mandolin and dress with a squeeze of orange juice, olive oil, salt, pepper and chopped chives.
Serve the sliced duck with the cherry sauce a small handful of fennel.