Greek marinated duck breast with ouzo poached cherries and tzatziki
Recipe by Calvin Atkinson
2 duck breasts
Zest of 1 lemon
Juice of 1 lemon
1 tbsp Greek Extra Virgin Olive Oil
1 tsp Dried Oregano
1 tsp salt
for Ouzo Poached Cherries
125ml water
100g caster sugar
250g fresh cherries pitted
1 sprig of mint
2 tbsp Ouzo
for Tzatziki
Half a Cucumber
200g Greek Yoghurt
1 Clove of Garlic
1 tsp dried mint
Juice of Half a Lemon
A few sprig of Dill
Greek Extra Virgin Olive Oil
Prep. Time → 40 min
Cook Time → 20 min
1. Pre heat an oven to 200°c
2. Start by creating the marinade
3. Place duck breasts on a tray and make a few cuts in to the skin then apply the lemon zest and juice, extra virgin olive oil, oregano and salt
4. Rub the marinade into the duck making sure it gets all over both the skin and flesh and try to get some into the cuts
5. Cover the tray with Clingfilm and leave in the fridge for at least 3 hours though overnight would be best
6. Next create the Tzatziki by grating your cucumber over a sieve into a bowl
7. Add a pinch of salt to the grated cucumber and squeeze out the excess water into the bowl
8. Place the cucumber into a new bowl and add yoghurt and mix well
9. Finely chop the Garlic and add to the cucumber and yoghurt mix
10. Add the dried mint and lemon juice to the yoghurt and mix in well
11. Roughly chop a few sprigs of dill and add into the yoghurt and mix well
12. Add a few splashes of extra virgin olive oil and fold into the yoghurt to complete the Tzatziki. Chill in the fridge until needed
13. Take the duck breasts out of the fridge 30 minutes before cooking
14. Place a pan on a high heat and put the duck breast on skin side down immediately (note: don’t let the pan get hot before placing the duck as it will make it impossible to render the fat)
15. Cook the duck until the skin is golden in colour then turn over and cook for 30 seconds
16. Put back skin side down in the pan and place the pan in the oven for 6-8 minutes (note: if your pan isn’t oven proof transfer to a tray but make sure the tray is hot in advance)
17. Take out of the oven and place the duck breasts on plate to rest, while you’re at it take a jam jar and pour the duck fat from the pan for future use
18. Meanwhile put a saucepan on a low heat and add water and sugar, stir continuously until the sugar has dissolved
19. Place on a medium- high heat and bring to boil
20. Add cherries, mint and ouzo and let it simmer for 5-6 minutes
21. Place the duck on the serving plates skin side up then place cherries next to it removing them from the saucepan with a slotted spoon to reserve syrup for later use add a dollop of tzatziki and serve
22. Ideas for duck fat: basting a roast chicken or sautéing potatoes
23. Ideas for syrup: making a sorbet or adding to normally bland cakes making small incisions in the cake to soak in
main courses, cherries, cuecumber, greece, greek, yoghurt, duck, ouzo June 29, 2013 09:35
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