Cinnamon Scented Duck on Cherry Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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
directions
- 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.
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