To serve four persons
Ingredients
- Two duck breasts (350 grams each)
- 450g stoned Montmorency cherries (non sweet). Keep the juice also.
- Salt and pepper
- One tablespoon of red wine or port
- 2 teaspoons of muscovado sugar
- 200ml duck or chicken stock
- 15g sugar
Preparation
- Sprinkle both sides of the duck breast with salt and pepper
- Cook skin side down in a frying pan for eight minutes
- Turn the breasts over and cook for five minutes pricking the skin to let the fat escape
- Drain off and discard the fat
- Remove the duck, cover and keep in a low oven
- Cook the vinegar in the pan until much reduced
- Add the wine sugar cherries and juice and boil for five minutes
- Remove, drain and save the warm cherries
- Heat the cooking juices in the pan and add the stock and any juices given out from the duck and boil all until syrupy
- Whisk in the butter
- Finely slice the warm duck breasts
To serve
Arrange the duck slices on a serving plate surrounded by the cherries and pour over the sauce. Serve immediately.
