Duck with vodka and cherry sauce
Item 1 of 1
Ren Behan's duck breast recipe is served with a rich cherry and vodka sauce, perfect for when the nights start drawing in for winter. The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes.
First published in 2017
Ingredients
Metric
Imperial
Duck with vodka cherry sauce
- 2 duck breasts
- 4 baby courgettes
- 200g of cherries, pitted
- 60ml of vodka
- 60ml of chicken stock
- 3 tbsp of runny honey
- 1 tsp cornflour, (mixed into a paste with a little water)
- 125ml of olive oil
- sea salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- Vitamix S30
Method
1
Preheat the oven to 200°C/gas mark 6
2
Pat the duck breasts dry with kitchen paper. Score the skin with a sharp knife and season with sea salt and black pepper
3
Place the duck breasts, skin-side down, into a cold, dry frying pan. Turn the heat up to a high heat and cook for 5 minutes, until the fat begins to render and the skin turns golden brown
4
Slice the courgettes lengthways and drizzle with half of the oil. Season with salt and pepper and place in the oven
- 4 baby courgettes
- 125ml of olive oil
5
Flip the duck breasts over, cook for a further minute and then transfer them to a tray. Cook in the oven for 15 minutes (pink) or up to 18 minutes (well-cooked)
6
When the duck and courgettes are ready, remove from the oven, cover with foil and leave in a warm place to rest
7
In the meantime, make the cherry and vodka sauce. Place the cherries, vodka, stock, honey and cornflour in the Vitamix container and secure the lid. Turn the dial to 1 and slowly increase the speed to 10. Blend for 3 minutes
8
Pour the remaining olive oil through the lid plug opening and secure the lid plug again. Turn the dial to 1 and slowly increase the speed to 10 then blend for a further 2 minutes
9
To reheat the sauce or thicken it, transfer to a small pan and simmer for 5 minutes to reduce or reheat
10
To serve, pour some of the sauce onto the base of each plate. Carve the duck breasts and serve with the courgettes
First published in 2017
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