Glazed Duck Breast with Cherries and Rosemary

Ingredients

• 4 duck breasts
• Flaky sea salt, black pepper
• Cherry sauce:
• 200g fresh or frozen cherries, pitted
• 100ml red wine
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 sprig rosemary
• 1 tsp butter

Method

1. 11. Score the fat side of the duck breasts in a crosshatch pattern, 1cm apart — cut through the fat but not into the meat. Season generously on both sides.
2. 22. Place the duck fat-side down in a cold frying pan. Turn to medium heat and cook 8–10 minutes until the fat has rendered and the skin is deeply golden and crisp.
3. 33. Pour off most of the fat (save it — it's gold for roasting potatoes). Flip, cook 4 minutes for medium-rare. Rest 5 minutes.
4. 44. Cherry sauce: meanwhile, simmer cherries, red wine, honey, balsamic, and rosemary in a small saucepan 8 minutes until reduced by half. Remove the rosemary, stir in butter.
5. 55. Slice the duck on the bias into thin slices. Spoon cherry sauce over.