Project C Project C
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Duck breast with warm cherries, bitter chocolate, pommes dauphine, fennel and watercress

For 4 servings | Preparation: 1 hour 15 minutes - Cooking time: 20 minutes 


Additional kitchen equipment


2 duck breasts skin on 
500g cherries 
dash of red wine vinegar (preferably merlot) 
30g candy sugar 
1/2 l red port 
50g bitter dark chocolate 
salt & pepper 
fleur de sel 

For the pommes dauphine (potato choux) 
300g potatoes 
150g choux pastry (this recipe makes 600g pastry – you can use the remaining 450g to make profiteroles which can be kept – on a piece of baking parchment – in the freezer. Simply reheat in the oven before use.) 
For 600g choux pastry 
5 eggs 
100g butter 
180g flour 
2.5dl water 
pinch of salt 
pinch of caster sugar 

For the vegetables 
2 fennel bulbs 
2 teaspoons fennel seed 
2 star anise 
60g butter 
salt & pepper 

For the garnish 
bit of watercress 

Additional kitchen equipment

deep-fryer with cooking oil 
food mill 


Trim the sides of the duck breasts. Score the skin-side of the meat in a criss-cross pattern with a sharp knife and season the meat-side with salt and pepper. Place the duck breasts into a cold pan, skin-side down, and cook on a low heat. Leave the skin to crisp up until golden brown. Strain off any excess fat regularly. Flip the duck over and seal the meat-side. Keep the duck breasts warm and set aside until serving. 


Pit the cherries and fry shortly in the same pan as the duck breasts, using some of the remaining fat that has rendered out.
Add the candy sugar and leave to caramelise. Add the port and flambé briefly. Take the pan off the heat, allowing the flames to extinguish. Leave to cook and reduce on a low heat. When the liquid has reduced by half, add the chocolate and a pinch of fleur de sel. 


For the pommes dauphine, peel the potatoes, boil in salted boiling water and put through a food mill. 


Make the choux pastry. Add water, butter, the pinch of sugar and the salt to a saucepan and stir until the butter has melted. Take the pan off the heat and add the flour. Return the saucepan to the heat and beat continuously until the dough has dried. 


Take the pan off the heat once more and add the eggs, one by one. Fold the dough and the potato purée using 1/3 dough and 2/3 potato purée. Using two spoons make quenelles* of the mixture, one at a time and fry these in a deep-fryer at 180C until nicely golden brown. 

* A quenelle is an oval ball made out of puréed food or food with a creamy consistency.


Quarter the fennel bulbs and put them in a deep saucepan. Add star anise, fennel seed, butter and a dash of water. Season with salt and pepper and leave to cook under a lid. 


Portion the duck breasts and divide over the plates.
Add the cherry sauce, the potato choux and the fennel and finish with some watercress.