Woden Mead

Honey-glazed Duck-with Cherry Mead


Instructions

Duck Breast With Cherries on a chopping board

Cherry Mead–Glazed Duck

Duck, darling — crisp skin, blushing middle, and a sauce that practically sings. We’re using Woden Cherry Mead: bright, cherry-kissed and just a little decadent. Keep it lively, keep it simple, and don’t be shy with the glaze.

Duck breasts glazed with Woden Cherry Mead, glossy and caramelised

Method

  1. Score & season. Light crosshatch on the skin (don’t cut the meat). Salt, pepper — straightforward and generous.
  2. Render. Duck in a cold dry pan, skin-side down. Medium heat. Let the fat stroll out — 6–8 minutes. Spoon off excess like a pro.
  3. Sear & roast. Flip 30–60 seconds, then into a 180°C fan oven for 5–8 minutes. You’re aiming ~54–56°C for a rosy centre. Don’t faff — out it comes.
  4. Rest. Plate it, foil it, 8–10 minutes. The difference between good and glorious.
  5. Cherry mead glaze. Pan back on medium. In goes garlic, orange zest, honey, soy, and the Woden Cherry Mead. Little splash of vinegar. Simmer 4–6 minutes till glossy and just coats the back of a spoon. Whisk now and then; keep it cheerful, not claggy.
  6. Finish. Slice the duck, return to the pan for 10–20 seconds to glaze. Taste — a squeeze of orange juice if it wants brightening. Plate with style.

Chef’s tips

Skin like glass: Start cold; the fat renders before the colour arrives. That’s your crunch.

Balance the glaze: Too sweet? Another dash of vinegar. Too sharp? ½ tsp honey. Lovely.

Sidekicks: Fondant potatoes, buttered greens, or a peppery watercress salad. Keep the plate tidy.


Featured Mead

Bottle of Woden Cherry Mead with black and gold label, filled with deep red artisan mead, photographed against a neutral background.
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