Copyright Penelope Beveridge
A festive meal can break some rules. Turkey and ham may be traditional but with less mouths to feed why not try duck? The subtle tangy flavour of Persian bing cherries lends itself perfectly to duck, and it's very easy to cook.
Score the duck breasts with a sharp knife in a rough diamond pattern.
Combine the star anise, sumac and peppercorns and rub the spice mixture over the skin. Brush the flesh side of the duck with a little olive oil and set aside for around 30 minutes.
Add the bing cherries to a pan with the water and lime juice and simmer gently for approximately 15 minutes or until the cherries are soft.
Transfer to a food processor and blend until smooth.
Preheat a grill pan to hot. Grill the breast skin side down for 6 minutes before turning over and cooking the other side for a further 2 minutes. Transfer the duck to an ovenproof dish and pour the sauce over the duck.
Place the duck in the oven for a further 5 minutes.
Serve with steamed bok choy.
For information on where to source Persian ingredients visit www.pariya.com
Makes 4 servings
|Prep Time:||40 mins|
|Cooking Time:||30 mins|
|Ready in:||70 mins|
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