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Ingredients
Method
- 4 duck breasts (about 200g each)
- 200g fresh or jarred cherries, pitted
- 200ml Pinot Noir or light red wine
- 200ml chicken stock
- 2 sprigs fresh thyme
- 1 shallot, finely diced
- 1 tbsp butter
- 1 tbsp red wine vinegar
- Salt and black pepper
- Creamy polenta or potato gratin to serve
- Score the duck breast skin in a crosshatch pattern. Season generously. Place skin-side down in a cold pan, turn to medium heat and render the fat for 12-15 minutes until deeply golden and crisp. Flip and cook 3-4 minutes more for medium. Rest 8 minutes.
- Pour off most fat. Soften shallot in the same pan, add thyme and cherries and cook for 2 minutes. Pour in wine and reduce by half, then add stock and red wine vinegar and reduce by half again. Whisk in butter and season.
- Slice duck on the diagonal and serve over creamy polenta with the cherry jus spooned over.
40 mins
4 serving
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