Skin side down on a griddle.
Duaphinoise pots and green beans.
(Set your faces to Stunned Bigly, Fri 14 Feb 2014, 11:34, 3 replies, latest was 11 years ago)

I prefer to do mine directly on a flat pan
then pinch the fat for taties!
( sporters I’m sincerely gratitude to you, Fri 14 Feb 2014, 11:36, Reply)

Controversial.
But I'll allow it.
(Set your faces to Stunned Bigly, Fri 14 Feb 2014, 11:37, Reply)

black cherries in red wine, reduced

(dozers, do fuck off ur a nob m8, Fri 14 Feb 2014, 11:36, Reply)

Is that a gordon recipe?
I think I've done that.
(Set your faces to Stunned Bigly, Fri 14 Feb 2014, 11:39, Reply)

I used to chef and I did duck breast in a red wine sauce.
Very hot pan, skin side down, few minutes, turn it over to seal it, then into a very hot oven.

While that's on (about 15 minutes?), in a small pan put tinned black cherries in syrup with a decent amount of red wine, high heat, reduce to a sauce.

Get the duck out, let it rest for 5 minutes, slice it, plate it up, add cherries from the sauce on top of the sliced breast, some beside it on the plate, couple of tablespoons of the reduction over the whole lot, serve.
(dozers, do fuck off ur a nob m8, Fri 14 Feb 2014, 11:43, Reply)

ITS FUCKING GRAVY NOT A JUS

(Bonzodog29 is an unemployed sponge of the worst kind, Fri 14 Feb 2014, 11:43, Reply)

I do mine with a sauce of honey, mustard and curry powder; and it's fucking lush

( G/PP 💩💩💩💩💩&#128, Fri 14 Feb 2014, 12:13, Reply)