Duck Breast, Cherry Glaze & Fondant-Style Potatoes
Rich, golden duck breast with a sticky cherry and balsamic glaze, alongside buttery fondant-style potatoes – all done across two air fryer baskets. The potatoes go in first and run the longest, giving you time to prep and cook the duck so everything lands on the plate together. Finished with a quick pan sauce for something a little special.
Ingredients
Method
- Prep the potatoes: Cut the 2 large Maris Piper potatoes, peeled into cylinders about 4cm thick and 5–6cm wide – a round cookie cutter works well for neat edges. Pat dry, then toss in 30 grams unsalted butter, melted, 1 tablespoon olive oil, 2 garlic cloves, minced, 1 teaspoon fresh thyme leaves, and a good pinch of 1 pinch salt and black pepper. Make sure each cylinder is well coated on all sides
- Start the potatoes (Basket 2) – 25 min: Arrange the potato cylinders flat-side down in Basket 2. Set to 190 °C and cook for 25 minutes, turning halfway through at the 12–13 minute mark. They should be deeply golden on both flat sides and completely tender through the centre when tested with a knife.
- Make the cherry glaze: While the potatoes cook, combine 3 tablespoons cherry jam, 1 tablespoon balsamic vinegar, 2 tablespoons red wine, and 1 fresh thyme sprig for the glaze in a small saucepan over medium heat. Stir and simmer for 3–4 minutes, until reduced to a thick, glossy glaze. Remove the thyme sprig and set aside.
- Score and season the duck: Using a sharp knife, score the skin of each 2 duck breasts in a crosshatch pattern – cuts about 1cm apart, going through the fat but not into the meat. Season generously all over with 1 pinch salt and black pepper. This step is key to rendering the fat and getting crisp skin.
- Cook duck skin-side up (Basket 1) – 6 min: When the potatoes have around 6 minutes remaining, place the duck breasts skin-side UP in Basket 1. Set to 180 °C and cook for 6 minutes. Starting skin-side up allows the fat to begin rendering gently before the high-heat flip.
- Flip and finish duck – 5–7 min: Flip the duck breasts so they are skin-side DOWN. Increase Basket 1 to 200 °C and cook for a further 6 minutes for medium-rare (internal temp 57–60 °C) or 7 minutes for medium (63–65 °C). The skin should be deep golden and crisp.
- Glaze the duck: Remove the duck from the basket and brush liberally with the cherry glaze on the skin side and all around. Reserve a little glaze for the plate.
- Rest the duck – 5 min: Leave the glazed duck to rest for 5 minutes 05:00, loosely tented with foil. This is essential – duck tightens quickly, and resting keeps it juicy. Use this time to make the pan sauce.
- Make the pan sauce: Pour any resting juices from the duck into a small pan with 100 millilitres of chicken or beef stock and a spoonful of the remaining cherry glaze. Bring to a simmer and reduce for 2–3 minutes. Remove from the heat and whisk in 15 grams of cold unsalted butter, for sauce to give the sauce a glossy finish. Season with 1 pinch of salt and black pepper to taste.
- Slice and serve: Slice the duck breast on the diagonal into 4–5 pieces. Arrange alongside the fondant potatoes, spoon the pan sauce around the plate, drizzle any remaining cherry glaze over the duck, and finish with a scattering of 1 tablespoon of fresh flat-leaf parsley, chopped, to garnish.
Notes
Timing overview: Potatoes go in first at T=0. Duck loads into Basket 1 at ~T=12 min. Both finish at ~T=25 min, then the duck rests 5 min while you make the sauce – everything is plated by T=30 min (plus the 15 min prep beforehand).
Fat rendering tip: Scoring the skin deeply is the most important step for crispy duck in an air fryer. If your duck breasts are particularly thick or fatty, add 1–2 minutes to the first stage.
Potato tip: Maris Piper or King Edward work best – floury varieties hold their shape and get fluffy inside. Cut them as evenly as possible so they cook at the same rate.
Glaze tip: The glaze thickens further as it cools. If it becomes too thick to brush, gently reheat with a splash of water to loosen.
Doneness guide: Duck is best served medium-rare to medium; fully cooked duck breast can be dry and tough. A probe thermometer is highly recommended: 57–60 °C = medium-rare, 63–65 °C = medium.
