Cherry Glazed Gressingham Duck Breast with Fine Beans, Peas and Jersey Potatoes - Monday 4th May 2012

I love duck breasts. Not too pink, just nicely soft , pan-fried skin side down, until most of the fat renders away and the skin is crispy and delicious, and then turned over and finished for 10 minutes in the oven.  This one I glazed with some cherry vinegar (just a couple of spoonfuls in the pan after it comes out of the oven, allowed to reduce until syruppy and the duck breast turned over in it, then left to rest for 5 minutes) and also put some cherry vinegar in the gravy.

Cherry Glazed Gressingham Duck Breast with Fine Beans, Peas and Jersey Potatoes