Duck with Cherry Sauce

Preheat the oven to 180C. Season the duck breasts and score the skin with a criss-cross pattern. Fry in a dry pan for 6 mins, skin-side down, then flip over and place in the oven to roast for 7 mins. Remove from the oven and leave to rest.
Heat ½ tbsp of olive oil in a clean frying pan, then fry the shallots for 5 mins to soften. Add the cherries and wine, and simmer to reduce by half. Add the stock and gently bubble for 5 mins, then gradually whisk in the chilled butter and vinegar to make a smooth sauce. Season well. Slice the rested duck breasts and drizzle with plenty of the sauce, some steamed greens and mashed potato.

1 hr

2 serving

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