Duck Breast with Cherry & Port Sauce

Prep time: 35 mins | Serves: 2

Ingredients:

• 2 duck breasts

• 150g cherries, pitted

• 100g port

• 150g chicken stock

• 4g sea salt

• 2g black pepper

Method:

1. Score the duck skin lightly with a small sharp knife and season with salt.

2. Place the duck skin-side down in a cold pan and place on a medium heat. Cook gently until the fat renders and the skin becomes crisp.

3. Flip the duck and cook for a further 2–3 minutes, or until your liking. The set aside on a plate or tray to rest.

4. Deglaze the pan with port and cook until reduced and thickened, add the cherries and stock. Reduce once more on a high heat until thick and glossy.

5. Slice the duck, season with salt & pepper, and serve with your sauce.