Cinnamon Scented Duck On Cherry Sauce

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You don't need to add any oil to the pan when frying the duck as the natural fat will be released as it cooks. serve with rosti dauphinoise.

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Steps

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Prick the skin on the duck breasts with a fork , then rub in the salt and cinnamon.

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Place the port , the juice from the cherries and the thyme in a shallow dish and sit the duck skin side up in the mixture so the flesh marinates and the skin takes in the salt and the cinnamon.

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Set aside for 1 hour.

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Pat the duck dry.

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Heat a lare non-stick frying pan and cook the duck , skin side down for 8-10 minutes until crisp and golden.

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Remove the duck from the pan and drain of all excess fat.

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Return the duck to the pan skin side up.

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Pour round the marinade mixture , bring to the boil and simmer for 12-15 minutes until the duck is cooked through but still a little pink in the centre.

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Remove the duck from the pan and rest on a plate for a few minutes.

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Check the seasoning and stir in the cherries and balsamic vinegar.

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Simmer for a minute or two until the cherries are warmed through.

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Then , spoon the cherry sauce onto the plates , place the breasts on top of the sauce and garnish with a sp.

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Ingredients

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duck breasts, sea salt, ground cinnamon, ruby port, cherries in syrup, fresh thyme sprigs, balsamic vinegar