Duck Breast & Spiced Cherry Sauce

To serve up to 5 people.

INGREDIENTS

Duck Breast - as many as required

Fresh Cherries - 200g

Shallot - 1 large

Garlic - 2-3 cloves

Thyme, Rosemary, Sage - 1 handful

Cinnamon - 1 stick

Star Anise - 2-3 whole

Red Wine Vinegar - 1-2 Tbsp

Red Wine - 50ml

Cherry Jam - 2 Tbsp

Chicken Stock - 150-200ml

Butter - 2-3 Tbsp

 INSTRUCTIONS

1. First, make sure your duck is room temperature.

2. Next, trim off any bits of the Duck skin, so you have a nice tidy Breast.

3. Keep the off cuts for the Sauce, and very very gently score the skin in a Criss cross pattern.

4. Leave the prepped Duck to one side.

5. Place a high walled frying pan on the hob, and add the Duck off cut.

6. Keep the heat low, and roughly chop up a Shallot.

7. Add the Shallot to the pan, and crush 2-3 cloves of Garlic.

8. Add the Garlic, and a few sprigs of Thyme, Sage and Rosemary.

9. After 1-2 minutes of very gently frying, turn up the heat to medium and add the 200g of fresh Cherry.

10. Cook the Cherries for 3-5 minutes, until they start to release some juice, then, add 1-2 Tbsp of red Wine Vinegar.

11. Cook out for 40 seconds, then, add around 50-70ml of red Wine.

12. Next, add 2 heaped Tbsp of Cherry Jam.

13. Mix in the Jam, then pour in around 150-200ml of Chicken Stock.

14. Season, and reduce the Sauce by around half, until it is beautiful, glossy, and not too thick.

15. Remove the whole Cherries, then, pass the Sauce through a sieve, and pour it into a saucepan.

16. Add a Tbsp of Butter, and stir it into the Sauce to finish.

17. Next, place a pan on the hob, with the heat off.

18. Season the Duck Breasts and place them, skin side down, into the pan.

19. Turn the heat to a low medium.

20. Keep the Breasts skin side down for 2 minutes, then increase the heat to medium, and gently render the fat for around 7-10 minutes.

21. Once the Duck Breasts have released a load of fat, and the skin is getting crispy, add 2 Tbsp of Butter and get it nice and foamy.

22. Turn the Duck onto the flesh side, and baste the skin for 1-2 minutes, then flip back onto the skin.

28. Fry the Duck, as you baste, for a further 3-5 minutes.

29. Remove the Duck and leave to rest for 5 minutes.

30. Carve the Duck, lay it onto a plate, and add a few of the whole Cherries.

31. Drizzle over the Sauce, and serve.

Enjoy