Duck Breast with Cherry and Red Wine Sauce Recipe · Gressingham

Step 1

Preheat your oven to 200°c, Fan 180°c, Gas Mark 6. Pat the skin of the duck breast with a kitchen towel to remove excess moisture. Score the skin of the duck breast with a knife. Season both sides with salt and pepper.

Step 2

Place the duck breast skin side down in a hot non-stick pan on a medium heat (without oil) for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute.

Step 3

Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked.

Step 4

Whilst the duck is in the oven start preparing the sauce. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.

Step 5

Stir in the cherries then pour in the wine and the stock. Bring to a simmer and reduce by two thirds. Finally, mix in the jam or a little honey if too tart.

Step 6

When the duck is cooked, rest for 5 minutes before carving. Serve with wilted greens and sauté potatoes.