Pan-roasted duck with cherry sauce
By Brian Turner
From Ready Steady Cook
Ingredients
For the duck
- Β½ duck breast
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the cherry sauce
- 6 cherries, stones removed
- 1 tsp caster sugar
- 100ml/3Β½fl oz white wine
- 1 tsp cornflour, mixed into a paste with a little water
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.
Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.
To make the sauce, heat the cherries in a frying pan and stir in the caster sugar.
Add the wine and cornflour paste and cook to reduce by half.
Serve the breast in the middle of the plate and spoon the cherry sauce around.
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