Audwine Dietrich October 29, 2022 Recipes
• 1 brioche loaf, crusts removed
• 2 tbs olive oil
• 2 x 180g duck breasts, skin scored Micro herbs or finely chopped flat-leaf parsley, to serve
• 1 tbs olive oil
• 1 garlic clove, crushed
• 4 thyme sprigs
• 1 cup (150g) pitted cherries
• 2½ tbs maple syrup
• ¼ tsp each cinnamon, allspice and freshly grated nutmeg
1. For the cherry glaze, heat oil in a small saucepan over medium heat. Add garlic and thyme, and cook for 1 minute or until fragrant. Add cherries and cook for a further 1-2 minutes. Add the remaining glaze ingredients with ¼ cup (60ml) water and bring to a simmer.
2. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until reduced. Discard thyme and set glaze aside to cool. Place in a small food processor and whiz until smooth. Set aside.
3. Preheat oven to 200°C. Tear brioche into 18 equal pieces and flatten out to roughly 3cm x 5cm rectangles.
4. Place on a baking tray, brush with a little oil and cover with a second baking tray. Bake for 10 minutes or until golden and crisp. Transfer to a wire rack to cool.
5. Season the duck, then place, skin-side down, in an ovenproof frypan over medium heat. Cook for 6 minutes or until most of the fat is rendered and the skin is golden. Drain some of the fat from the pan, then cook the duck, basting with cherry glaze and turning, for a further 2 minutes for medium or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 5 minutes, then thinly slice.
6. Spread 1 tsp cherry glaze on each brioche toast, then top with a slice of duck. Garnish with herbs to serve.