- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 large duck breast, skin on
- black pepper
- 2 tbsp vegetable oil
For the Dried cherry sauce:
- 30 g butter
- 1 onion, finely chopped
- brown sugar
- 140 g dried cherries
- 300 ml red wine
- black pepper
1. Using a sharp knife cut a lattice pattern on the duck skin and sprinkle with salt.
2. Preheat the oven to 220ºC/gas 7.
3. Heat the oil in a large, heavy-based frying pan. Once the oil is hot add the duck breast fillets, skin side down and fry until the skin becomes a good even brown colour (about the colour of roast chicken).
4. Remove the duck from the frying pan and put, skin side up on a wire rack over roasting tin.
5. Now make the sauce. Melt the butter in a heavy-based frying pan, add the onions and cook slowly until soft but not coloured. Increase the heat and allow the onions to caramelise, adding a little soft brown sugar. The onions should become quite dark brown.
6. Add the cherries and red wine to the pan and cook slowly until reduced by about a third of its original quantity. Season to taste with salt and pepper. Set aside.
7. Roast the duck for 8-10 minutes or until the duck is cooked but still pink.
8. Once the duck is cooked, drain the fat from the juices in the roasting tin and add the lean juices to the cherry sauce.
9. Cut the duck breasts into slices on the diagonal and serve with the warm cherry sauce.
Rate This Recipe