GLUTEN-FREE BRAISED DUCK WITH CHERRIES AND WALNUTS
It’s our eternal mission to design the perfect, no-fuss-on-the-day Christmas main meal. And I think we’ve done it!!
Welcome family and friends in relaxed festive style, cocktail in hand, because our Braised Duck with Cherries and Walnuts served with Saffron Rice Pilaf and Green Beans with Pickled Onions and Basil Oil can mostly be made the day before. Make some components even weeks ahead.
Read on ….
Rosie
BRAISED DUCK WITH CHERRIES AND WALNUTS
Serves 10
10 duck marylands
20 golden shallots, whole, peeled
250 ml dry sherry
1.2 litres chicken stock (home-made is best)
200 gm cherry or quince paste
2.5 tablespoons red wine vinegar
3 bay leaves
100 gm walnuts, lightly toasted
Salt and pepper to season
Balsamic Glazed Cherries (see below) to serve
Preheat oven to 150°C.
Place the duck marylands in 2 large frying pans (or do this in batches). Over a low heat, gently saute the duck until they are golden brown all over. Transfer to 1 or 2 baking dishes, fitting the pieces snugly in one layer into the baking dishes.
Add the shallots to the pan and saute until golden brown. Transfer to the baking dishes with the duck.
Pour off the fat from the frying pan/s and deglaze with the sherry, stirring right to the bottom of the pan to scrape up any caramelised bits from the base then add the chicken stock, cherry or quince paste, vinegar and bay leaves. Bring to the boil then pour over the duck and shallots in the baking dishes.
Place a sheet/s of baking paper directly on top of the duck then cover with lid/s or foil to seal. Bake in the preheated oven for 2 hours or until the duck is tender and the meat is almost falling from the bone.
Meanwhile, finely grind the toasted walnuts in a spice grinder or a mortar and pestle.
Remove the duck and shallots and reserve. Strain the juices into a saucepan, skimming any fat from the surface. Bring to a boil and simmer until reduced by half.
Add the ground walnuts and simmer for a further 10-15 minutes until the sauce has thickened slightly. The sauce should have a sweet and sour balance. If it is too sweet, add a little more red wine vinegar. If not sweet enough, add a little more cherry or quince paste. Season with salt and pepper to taste.
The dish can be made to this stage the day before and refrigerated.
If serving immediately, warm the duck and shallots in the sauce until re-heated.
If serving the following day: Remove the duck and sauce from the fridge 1 hour before reheating. Preheat the oven to 150°C. Place the duck and shallots in a baking dish, cover with the sauce, cover the baking dish with a lid or foil and gently reheat in the oven for around 20 minutes or until warmed through.
Scatter with Balsamic Glazed Cherries and serve with Saffron Rice Pilaf (LINK), Green Beans with Pickled Onions and Basil Oil. (LINK) and a crisp, leaf salad.
Balsamic Glazed Cherries
220 gm caster sugar
500 ml water
85 ml good quality balsamic vinegar
500 gm cherries, stems and pits removed
Combine caster sugar, water and balsamic vinegar in a saucepan over a low heat, stirring until the sugar has dissolved. Increase the heat to medium and bring to a boil.
Add the cherries and simmer for 5 minutes or until they are just beginning to soften a little but still retain their shape. Remove with a slotted spoon to a clean glass container.
Simmer the liquid for a further 5-10 minutes or until a syrupy consistency is achieved.
Allow to cool then pour the syrup over the cherries. If not using immediately, transfer to sterilised jars and store in the fridge. The cherries will keep for up to 2 months in the fridge.
TIP:
If fresh cherries are not available, use frozen. Defrost cherries. Do not cook. Place them in a clean glass container and pour warm syrup over the cherries. Store in glass jars in the fridge.