***RECIPE*** Duck with Morello Cherry Sauce

You will need:

The Bay Tree Morello Cherry Sauce

4 Duck Breasts

Potatoes and Cabbage to serve

Salt & Pepper to season

Take 4 duck breasts and score skin with a sharp knife in a criss-cross pattern then season well with salt and pepper. Place the duck skin side down in a hot pan for 10 minutes, tip off excess the fat. Turn the duck over and cook for 2 minutes. Place the duck in a pre-heated oven at 200°C for 8 to 10 minutes depending on how you like your duck cooked, keep warm before serving. Pour the Morello Cherry Sauce in a pan and heat slowly then bring to the boil. Serve the duck whole or sliced, pour over the sauce or serve the sauce in a warmed jug. Serve with sautéed potatoes and Savoy cabbage. A deliciously rich supper!

***RECIPE*** Caramelised Red Onion & Goats Cheese Tart

You will need:

The Bay Tree Caramelised Red Onion Relish

Pack of puff pastry

Goats cheese

Balsamic Vinegar

Pre-heat oven to 200°C.  Roll out a pack of puff pastry on baking tray and lightly score a border 2cm wide making sure not to go completely through the pastry.  Spread a generous helping of Caramelised Red Onion Relish inside the border and top with slices of goats cheese.  Bake for 20 minutes at 200°C.  Drizzle the tarts with Balsamic Vinegar just before serving.