Roast Duck Breast With Cherry Compote

Michael Healy-Rae teams roast duck breast with a cherry compote


  • 4 duck breasts
  • 6 oz cherries
  • 4 tblsp kirsch
  • 4 floz orange juice
  • 2 oz sugar
  • 1 tsp arrowroot
  • 1 star anise
  • 1 pinch of cinnamon
  • for the champ:
  • 4 large potatoes
  • 2 oz butter
  • 1 floz milk
  • 4 scallions, trimmed and sliced
  • salt and freshly ground black pepper


  1. Pan Fry the duck breast skin side down on a low heat until the skin is crispy, then turn the meat over & continue cooking on the other side for another 4 minutes. Set aside to rest in a warm place.
  2. Boil the potatoes until tender and strain. Add the milk and butter and mash thoroughly. Sauté the scallions with a knob of butter in a pan for 2 minutes and stir into the mash, season to taste.
  3. For the compote, poach the Cherries on a low heat in the Kirsche. Strain them and put in another pan with the Orange Juice and bring to the boil and simmer for 5 minutes. Add the sugar and seasoning. Mix arrowroot with a few drops of water to make paste, slowly mix in Arrowroot to thicken the juices.
  4. To serve, place the champ in the center of the plate, carve the duck breast into thin slices and alongside the champ, then spoon the sauce around the meat.


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