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


  • 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.
  • 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.
  • 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.
  • 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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