You’ll Need
For the Duck
2 duck breasts
Sea salt
Freshly cracked black pepper
1 tsp fresh thyme leaves
For the Cherry & Red Wine Glaze
150ml red wine
75g pitted dark cherries (fresh or frozen)
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1 small shallot, finely diced
1 tsp fresh thyme leaves
For the Potatoes
500g baby potatoes, halved
1 tbsp olive oil
20g butter
2 cloves garlic, lightly crushed
1 tsp fresh rosemary, finely chopped
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Fresh thyme sprigs
Optional but Dangerous
Caramelised shallots
Buttered asparagus
Toasted walnuts
Truffle butte
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, rosemary, garlic, sea salt and black pepper.
Air fry for 20–22 minutes, shaking every 5–6 minutes until crisp and golden.
Toss through the butter while still hot.
Meanwhile, score the duck skin in a shallow criss-cross pattern without cutting into the meat.
Season generously with sea salt, black pepper and fresh thyme.
Place the duck breasts skin-side up into the air fryer basket.
Cook at 200°C for 14–16 minutes, turning once halfway through, until the skin is deeply crisp and the duck remains slightly pink in the centre.
Remove the duck and rest for 6–8 minutes.
While the duck rests, combine the red wine, cherries, balsamic vinegar, honey, Dijon mustard, shallot and thyme in a small heatproof dish.
Place into the air fryer for 6–8 minutes, stirring once, until the sauce reduces into a glossy glaze and the cherries soften.
Slice the rested duck breast into thick slices.
Spoon the buttery potatoes onto warm plates, arrange the sliced duck over the top and generously drizzle with the cherry and red wine glaze.
Serve immediately with Tenderstem broccoli and a few fresh thyme leaves.