Duck Breasts with Orange & Morello Cherry

Duck Breasts with Orange & Morello Cherry

Tiptree Recipes
Tiptree Recipes

Serves 4


Can also be made with legs.


Recipe by Sally Carpenter for Wilkin & Sons Ltd.


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Ingredients and Method



  1. Set oven 200c (gas mark6).
  2. Top and tail onions and cut lengthwise.
  3. Peel carrot and cut into needle size pieces.
  4. Prick the skin of the duck breasts and rub a little salt into the skin.
  5. Heat a heavy frying pan and when the pan is hot place duck in the pan skin side down and cook for about 3 minutes to release as much fat as possible.
  6. Turn the duck over and quickly seal the underside, drain and place duck in an oven proof dish and keep warm.
  7. Add onions and carrots to the duck.
  8. Mix Morello Cherry Conserve, Orange Marmalade, thyme and stock and pour the mixture over the duck.
  9. Cover with lid or make a foil lid.
  10. Cook in the oven approximately 30 minutes depending on taste.
  11. Serve with new potatoes and green beans.
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