ROASTED DUCK BREAST WITH PICKLED CHERRIES, HAZELNUT QUINOA & HERBED GOAT’S CURD

— 2 x 250 g (9 oz) duck breasts, trimmed of sinew and excess fat

— snipped coriander (cilantro) cress, to garnish

PICKLED CHERRIES

— 250 g (9 oz) cherries, pitted and halved

— 100 ml (3½ fl oz) red wine vinegar

HAZELNUT QUINOA

— 200 g (7 oz/1 cup) quinoa, prepared as directed on to prepare quinoa

— 100 ml (3½ fl oz) extra virgin olive oil

— 55 g (2 oz/⅓ cup) roasted and halved hazelnuts

HERBED GOAT’S CURD

— 200 g (7 oz) goat’s curd

— 2 thyme sprigs, picked and chopped

FOR THE PICKLED CHERRIES

In a container, mix the cherries with the vinegar. Season with freshly ground black pepper and place in the fridge for at least 24 hours before using.

FOR THE HAZELNUT QUINOA

Place the cooked quinoa in a large bowl. Stir in the olive oil and season to taste.

Preheat the oven to 160°C (320°F). Evenly spread the quinoa over a baking tray and roast for 45 minutes, or until it is all crisp. Make sure you mix it around every 10 minutes or so, as the edges will toast faster than the middle.

Cool, transfer to a bowl and toss the hazelnuts through.

TO COOK THE DUCK

Increase the oven temperature to 180°C (355°F). Season the duck with sea salt and black pepper and rub in well. Using a sharp knife, score the skin in a crisscross pattern.

Cook the duck in an ovenproof frying pan, skin side down, over medium heat for about 5 minutes, until the skin is crisp and golden. Turn the duck over, then transfer the pan to the oven and roast for 4 minutes.

Turn the duck over again and roast for a further 2 minutes. The duck should be somewhere in between medium–rare and medium — rosy but not raw. Place the duck on a rack and leave to rest for at least 10 minutes.

FOR THE HERBED GOAT’S CURD

Combine the ingredients in a bowl and season with salt and pepper. Whip with a whisk and set aside.

TO SERVE

Pile the quinoa mixture on a platter. Arrange the pickled cherries around. Smear the goat’s curd along one side.

Flash the duck breasts in the oven for 5 minutes, then cut on the bias into slices 5 mm (¼ inch) thick, starting at the pointy end. Arrange the duck slices over the quinoa. Sprinkle the duck with a little salt and garnish with the coriander cress.

SERVES 4 AS PART OF A SHARED MEAL