INGREDIENTS

• 2 x Duck breasts
• 10 pitted cherries, I use half a can of tinned cherrys when I don’t have a pitter/fresh
• 50g caster sugar
• 1 knob of butter
• 3 tablespoons red wine vinegar
• 400ml chicken stock
• 175ml glass of red wine
• Teaspoon cherry or redcurrant jam (optional)

METHOD

1. Firstly, make sure the duck breast are of even thickness. Do this by pounding between two pieces of cling film/parchment paper. Discard plastic wrap.
2. Using a sharp knife, score skin in a diamond pattern (do not cut into flesh).

3. Melt a knob of  butter in a heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper.

4. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes.

5. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare.

6. Transfer to work surface, tent with foil to keep warm for around 10 minutes.

7. To make the sauce: Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.
8. Pour in the wine and the stock and reduce by 2/3 . When you have the consistency you desire, add in the cherries. Taste and if you feel it needs more sweetening, mix in the jam.
9. Serve with Dauphinoise Potatoes, and seasonal veg.

Enjoy!

❤

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