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How to make Duck confit with sour cherry sauce and apple, fennel and walnut salad

Yield = 4
Prep time: 0:10
Cook time: 0:25
Total time: 0:35

Ingredients

  • 600g jar morello cherries (see note), drained
  • 1 1/2 cups (375ml) red wine
  • 1 cup (250ml) port
  • 1 cinnamon quill
  • 3 star anise
  • 6 cloves
  • 1/4 firmly packed cup (50g) brown sugar
  • 2 small green apples
  • 1 small fennel bulb
  • 1/2 cup walnut pieces, toasted, roughly chopped
  • 3 spring onions, finely sliced
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • 2 teaspoons cornflour mixed with
  • 1 tablespoon cold water
  • 4 duck confit marylands (see note)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

Method

  • Step 1 Bring cherries, wine, port, spices and sugar to the boil in a saucepan over high heat, then simmer for 10 minutes over medium-high heat until sauce is reduced by half.
  • Step 2 Meanwhile, cut apple and fennel into thin matchsticks and toss in a bowl with nuts, spring onion and parsley.
  • Step 3 Mix a little sauce with cornflour mixture in a small bowl, then stir into the pan and allow sauce to thicken for 2 minutes. Remove from heat. Cover to keep warm while you cook duck.
  • Step 4 Scrape excess fat from the duck (it can be kept in the fridge and used to fry potatoes). Heat a large non-stick frypan over medium-high heat. Cook duck for 2 minutes each side or until crisp and heated through.
  • Step 5 Whisk oil with lemon juice, season, then toss with salad. Serve duck with a drizzle of sauce and salad on the side.