Cherry Duck Cup

We have served this in a lettuce cup which is great as a canapé, lunch, tapas style meal. It could also be served with side salad or a stir-fry (pak choi, baby corn & broccoli) or served in a wrap - the options are endless and it’s lovely hot or cold. It’s also delicious served on a small square of thin German sliced rye bread (I love the M&S Schneider brot one).


Great for lunch, dinner, on the go.


2 Duck Breasts
1 Tsp Chinese 5 Spice
50g Frozen Stoned Cherries
Baby Gem Lettuce Cups (washed and dried)


Pre heat oven to 180deg / 160 fan.
Trim off excess fat and silver skin form the duck breast fillet.

Score the skin in a criss-cross pattern (allows more of the fat to render off).
Rub the spice all over the duck.
Place breast skin side down in a cold frying pan over a medium heat.

Allow the fat to come off and for the skin to go crispy.

Seal the flesh side in the pan and place in the oven.

Roast in the oven until meat temp reads 55 degrees 

(5-10mins depending on thickness/how long it spent skin side down in the pan).
Allow to rest on chopping board.

Whilst the duck is in the oven – warm the cherries in a pan and smash them down.
Slice the duck and place in lettuce cups  with a spoonful of cherry on top.


Cherries are full of fibre, Vitamin C, A & K and helps improve sleep, boosts heart health and speeds recovery post exercise.
Duck is high in protein and an excellent source of iron whilst rich in calcium, magnesium and selenium which improves cognition, fertility and has a key role in thyroid metabolism.

Vegetarian & Vegan Alternatives

Haloumi is a great vegetarian alternative and tofu for vegans.