Seared Duck with Balsamic Cherries, Basil & Freekeh

5 minutes, plus resting time prep, 8 minutes cook

Serves 2

Ingredients

50g ripe cherries, halved and pitted

½ red onion or 1 echalion shallot, finely chopped

2 tbsps balsamic vinegar

Pinch of sugar

3tsps rapeseed or extra virgin olive oil

180g pack Gressingham Duck Steaks

1 tsp Chinese five spice

250g pack Merchant Gourmet Freekeh, or similar

25g pack basil, leaves only

Method

Preheat the oven to its lowest setting. Toss the cherries and onion or shallot with the balsamic vinegar, sugar, 2 tsps of oil and season with salt and pepper. Pat the duck dry with kitchen paper then coat with the five spice, plus some seasoning. Set aside for 10 minutes.

Heat the remaining oil in a non-stick frying pan. Sear the duck for 2-3 minutes each side. Remove to a plate, cover with foil and rest in the warm oven for 5 minutes.

Return the pan to the heat. Add the freekeh and warm through. Add the cherries and their marinade, then most of the basil. Spoon onto a platter. Slice the duck against the grain, pile onto the salad, drizzle the resting juices over the top and finish with a few more basil leaves.