Seared duck breast with cherry port sauce

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Rich duck breast meets a deep cherry-port reduction in this restaurant-style dish that tastes luxurious without needing a complicated ingredient list.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Duck breasts – 2 large
• Salt – to taste
• Black pepper – to taste
• Shallot – 1
• Cherries, pitted – 200 g
• Ruby port – 120 ml
• Chicken stock – 200 ml
• Red wine vinegar – 1 tbsp
• Butter – 1 tbsp
• Thyme – 2 sprigs

Method

Score the duck skin, season and render it skin-side down in a cold pan until crisp. Flip briefly, cook to medium-rare and rest.
Cook the shallot in a spoon of duck fat. Add cherries, port, stock, vinegar and thyme.
Reduce until syrupy and glossy, then swirl in the butter.
Slice the duck and serve with the cherry port sauce and a simple potato or green vegetable side.