How to make seared duck with balsamic cherries and freekeh

Most home cooks are intimidated by cooking duck, but there’s little room for error with searing. Throw in some cherries and freekeh for an easier-than-it-looks dinner party hit

Freekeh is similar to barley, but with a distinct smoky flavour

Seared duck with balsamic cherries, basil and freekeh

Total time: 20 minutes

Serves 2

50g ripe cherries, halved and pitted 
½ red onion or 1 echalion shallot, finely chopped
2 tbsp balsamic vinegar 
pinch of sugar
3 tsp extra virgin olive oil
180g pack duck steaks
1 tsp Chinese five spice
250g pack freekeh
25g pack basil, leaves only 

Preheat the oven to its lowest setting. Toss the cherries and onion (or shallot) with the balsamic vinegar, sugar, 2 teaspoons of oil and seasoning. 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.

Recipe and image courtesy of Waitrose.com