Cured duck ‘ham’ with goats’ cheese and cherries

Slices of aromatic cured duck ‘ham’ combine with creamy goats’ cheese and vibrant cherry sauce, all nestled atop crisp endive and watercress. Each bite brings sweet, smoky, tangy, and fresh flavours together in an irresistible starter or light main.

Ingredients

For the cured duck

• • 2 star anise
  • 2 tsp pink peppercorns
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 200g flaked sea salt
  • 200g light brown sugar
  • Zest and juice of 1 orange
  • 2 bay leaves
  • 1 tbsp chopped fresh thyme
  • 1 garlic clove, crushed
  • 2 good-quality duck breasts

For the sauce

• • 500ml chicken or duck stock
  • 250ml port
  • 1 star anise
  • 1 bay leaf
  • 100g pitted fresh cherries
  • Runny honey, to taste
  • To taste salt and freshly ground black pepper

For the vinaigrette

• • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Pinch dried red chilli flakes
  • 1 tsp chopped fresh thyme

To serve

• 1 red endive
• 1 yellow endive
• Handful watercress
• 200g goats’ cheese log, sliced

Method

1. Prepare the Cured Duck ‘Ham’
   In a large mixing bowl, combine star anise, pink peppercorns, fennel seeds, coriander seeds, sea salt, brown sugar, orange zest and juice, bay leaves, thyme, and crushed garlic. Mix well.
   Place the duck breasts skin-side down into the cure mixture, ensuring they are fully buried and covered. Cover with cling film and place a weight on top.
   Leave to cure in the fridge for 3 days.
2. Slice the Duck
   After 3 days, remove the duck from the cure and rinse thoroughly. Pat dry and slice thinly just before serving.
3. Make the Cherry Sauce
   Pour stock into a saucepan and bring to the boil. Reduce until three-quarters of the liquid has evaporated; set aside.
   In a second saucepan, combine port, star anise, bay leaf, and cherries. Poach over medium heat for about 10 minutes until cherries are just tender.
   Remove the cherries and reserve. Increase the heat and reduce the port mixture to a syrup.
   Stir in the hot reduced stock, then simmer and reduce again to your desired consistency. Season with salt and pepper and sweeten with a little honey as needed.
   Return cherries to the sauce and keep warm.
4. Prepare the Vinaigrette
   In a small bowl, mix olive oil, red wine vinegar, chilli flakes, and thyme. Add 4 tablespoons of the cherry sauce reduction and whisk together.
5. Plate and Serve
   Arrange red and yellow endive leaves and watercress on serving plates.
   Top with slices of goats’ cheese and the cured duck ‘ham’. Spoon over the saucy cherries and drizzle with vinaigrette.
   Serve immediately, enjoying the contrast of creamy, salty, sweet and fresh flavours.

Suggested Wine Pairing

Cured duck ‘ham’ with goats’ cheese and cherries finds harmony with aromatic, fruit-driven wines. These selections offer structure and juiciness, complementing both the duck and cherry notes.

• Majestic: Montes Alpha Pinot Noir (£11.99)
  Fragrant red cherries and subtle spice play perfectly with the duck, and gentle tannins never overpower the creamy goats’ cheese.
• Tesco: Finest Côtes du Rhône Villages (£8.50)
  Juicy berry fruit, soft tannins and a nudge of pepper cut through the richness of goat’s cheese and complement cherry’s sweetness.
• Sainsbury’s: Taste the Difference Touraine Gamay (£8.25)
  This elegant French red brings bright acidity and lots of cherry fruit, refreshing your palate after every mouthful.

What can you serve with this

1. Crusty Sourdough or Baguette – A fresh, tangy bread soaks up cherry sauce and vinaigrette beautifully.
2. Toasted Walnuts – Nutty crunch enhances the salad and complements the duck and cheese.
3. Grilled Asparagus – Adds a green, slightly smoky note that balances the rich and sweet elements.
4. Warm Potato Salad – Earthy potatoes provide a warm, contrasting texture.
5. Spiced Pickled Beetroot – Brings extra tang and depth alongside the duck and cherries.

FAQs for Cured Duck ‘Ham’ with Goats’ Cheese and Cherries

• How long will homemade cured duck keep?
  When properly wrapped and refrigerated, cured duck ‘ham’ keeps up to 5 days.
• Can I use pre-cooked or smoked duck instead?
  Yes, though home-curing develops distinctive flavours. Adjust seasoning accordingly.
• Is there a vegetarian alternative to cured duck?
  Try using smoked tofu or roasted beetroot for a vegetarian ‘ham’ effect.
• What cheese pairs best besides goats’ cheese?
  Soft cheeses like ricotta or burrata also work well for a milder, creamy option.
• Can I use frozen cherries for the sauce?
  Yes—simply thaw and drain well before poaching in the port.
• Do I need to use port in the sauce?
  A fruity red wine can be substituted, but port adds classic richness and depth.
• How thin should I slice the cured duck?
  Slice as thinly as possible, almost like prosciutto, for the best texture.
• Is this dish gluten free?
  Yes, all core ingredients are gluten free; use gluten-free bread if serving on the side.
• Can I prepare the dish in advance?
  Yes, cure the duck up to three days in advance; assemble just before serving.

Nutri-score Health Check

Nutri-Score: C

This score reflects the inclusion of lean duck breast (high protein, moderate fat), antioxidant-rich cherries, and leafy greens, but some saturated fat and sugar from goats’ cheese and the cherry sauce. The Nutri-score is automatically calculated from the recipe’s ingredients and serves as a general guide only.

Positive Factors

• Duck breast is high in protein
• Cherries add vitamin C and antioxidants
• Watercress and endive provide micronutrients and fibre

Negative Factors

• Goats’ cheese increases saturated fat
• Cherry sauce with port and sugar adds extra sugar
• Salt levels from the curing process are relatively high

Enjoy occasionally as part of a varied, balanced diet.