Recipe Duck confit with sour cherry sauce and apple, fennel and walnut salad : Practical and Delicious

Recipe Duck confit with sour cherry sauce and apple, fennel and walnut salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck confit with sour cherry sauce and apple, fennel and walnut salad. You are currently reading Recipe Duck confit with sour cherry sauce and apple, fennel and walnut salad : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck confit with sour cherry sauce and apple, fennel and walnut salad requires 10m, cook 25m and serve 4. Caution: allergy Contains peanuts, tree nuts and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This gourmet French meal is an exquisite combination of duck and sweet side salad.

Ingredients:

17 Ingredients

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  600g jar morello cherries (see note), drained
  
  
  


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  1 1/2 cups (375ml) red wine
  
  
  


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  1 cup (250ml) port
  
  
  


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  1 cinnamon quill
  
  
  


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  3 star anise
  
  
  


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  6 cloves
  
  
  


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  1/4 firmly packed cup (50g) brown sugar
  
  
  


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  2 small green apples
  
  
  


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  1 small fennel bulb
  
  
  


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  1/2 cup walnut pieces, toasted, roughly chopped
  
  
  


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  3 spring onions, finely sliced
  
  
  


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  1 cup flat-leaf parsley leaves, roughly chopped
  
  
  


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  2 tsp cornflour mixed with
  
  
  


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  1 tbsp cold water
  
  
  


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  4 duck confit marylands (see note)
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 tbsp lemon juice
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  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.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, cut apple and fennel into thin matchsticks and toss in a bowl with nuts, spring onion and parsley.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  Step 5
  
  
  
  
  Whisk oil with lemon juice, season, then toss with salad. Serve duck with a drizzle of sauce and salad on the side.
  
  
  

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