Roasted Duck Breast with Cherry & Red Wine Sauce

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 Firstly, make sure the duck breast are of even thickness. Do this by pounding between two pieces … Continue reading Roasted Duck Breast with Cherry & Red Wine Sauce