Gluten Free & Paleo Roast Duck Breast with Cherries, Pistachios & Almonds

This replication of a Christian Constant dish is a succulent sweet and savoury main suitable for people following a gluten free or a paleo lifestyle!

Yield: 2 servings
Prep time: 30 minutes
Cook time: 30 minutes

Gluten Free Roast Duck Breast with Cherries, Pistachios & Almonds

Last week, when I shared my gluten free mille feuille recipe, I mentioned eating in Christian Constant's Michelin-starred restaurant in Paris, Le Violon d'Ingres. While there, our third course was this fantastic roasted duck dish with pistachio, Jordan almonds and cherries. The duck was delicious, succulent and tender and I've been dreaming about it and fantastising about trying to recreate for a year now. Finally, this past weekend, I had my chance.

While I do not claim to be remotely close to a Michelin-starred chef, I was pleasantly surprised by how well this dish turned out. Christian's dish and my inspiration for this recipe is on the left, version is on the right:

Of course, I have tried to recreate this dish from memory, based on that photo and the one time I tasted it. I think it turned out okay and would be a great dish to serve for a dinner party or when you simply want something a bit more special.

Ingredients:

For the duck breast
1 teaspoon sesame seeds
2 duck breasts
2 tablespoons pistachios, crushed
4 cherries
6 Jordan almonds, crushed (also called sugar almonds)
cherry compote

Gluten Free Roast Duck Breast with Cherries, Pistachios & Almonds

Instructions:

1.  Peheat the oven to 200 c.
2. Pat the skin on the duck breasts with a paper towel so that they are dry.
3. Put them skin side down in a cold, dry pan and bring the heat to medium.
4. Cook the duck breasts on the skin side for up to 8 minutes. Remember to drain the fat from the pan so that the breasts sear and the skin remains crispy and so the breasts do not poach in the liquid.
5. Turn the breasts over and cook the flesh side for 45 seconds.
6. Move the breasts onto a baking tray with a rack and roast for 18 minutes.
7. Warm the cherry compote in the pan used to sear the duck breasts. Bring it to the boil and allow to reduce by about half.
8. Blitz the pistachios in a food processor, then set aside.
9. Blitz the Jordan almonds in a food processor, then set aside.
10. Pit four cherries and slice them in half and set aside.
11. Allow the duck breasts to rest for 10 minutes before slicing.
12. Spoon some of the compote onto each plate and top with the sliced duck breasts.
13. Sprinkle over the sesame seeds, pistachio crumbs and Jordan almonds. Arrange the cherry slices on the dish and serve.

More showstopping roasted mains:

Oven Roasted Pork & Warmed Mixed Grapes

Grilled Cod with Roasted Cumin

Gluten Free Peri-Peri & Lime Roasted Chicken