Hungarian Duck Breast with Simple Cherry Sauce
Hungarian Duck Breast with Simple Cherry Sauce



  • ½ large duck breast
  • 1 tbsp olive oil
  • Salt and pepper
  • For The Sauce
  • 6 cherries, stones removed
  • 1 tsp sugar
  • 100ml red wine
  • 1 tsp cornflour, made into a paste with a little water
  • Salt and pepper
  • Preheat the oven to 200C. Rub the duck all over with olive oil, and season liberally. Slash the skin a couple of times, and fry in a hot pan for 5 mins, skin-side down. Flip the breast over, and cook in the oven for 6-8 mins, then leave to rest for 2 mins.
  • Make a quick sauce by cooking the cherries in a frying pan with the sugar until softened, then adding the wine and cornflour paste and cooking until reduced by half. Serve the duck breast with a good drizzle of the sauce, alongside leafy greens like kale or cabbage.
30 mins
1 serving

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