- 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)
- 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.
- Using a sharp knife, score skin in a diamond pattern (do not cut into flesh).
Melt a knob of butter in a heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper.
Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes.
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.
Transfer to work surface, tent with foil to keep warm for around 10 minutes.
- 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.
- 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.
- Serve with Dauphinoise Potatoes, and seasonal veg.