Prep 1 hr 15 mins
Cook 15 mins
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.
- 4 skin on duck breasts
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon ground cinnamon
- 100 ml ruby port
- 425 g pitted black cherries in syrup
- 4 fresh thyme sprigs, plus extra for garnish
- 1⁄2 teaspoon balsamic vinegar
- Prick the skin on the duck breasts with a fork, then rub in the salt and cinnamon. 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. Set aside for 1 hour.
- Pat the duck dry. Heat a lare non-stick frying pan and cook the duck, skin side down for 8-10 minutes until crisp and golden. Remove the duck from the pan and drain of all excess fat.
- Return the duck to the pan skin side up. 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. Remove the duck from the pan and rest on a plate for a few minutes.
- Check the seasoning and stir in the cherries and balsamic vinegar. Simmer for a minute or two until the cherries are warmed through. Then, spoon the cherry sauce onto the plates, place the breasts on top of the sauce and garnish with a sprig of fresh thyme, if liked.
Nice Recipe. Ainsley Harriott does have more good recipes in his Gourmet Express book that this is straight out of. I recommend the book.