This delicious sauce is very simple to prepare and, with a surprising depth and slight sweetness, pairs well with any type of game.
The delicate aromatics imparted by a little blossom honey and fresh cherries work best with seared duck breast and steamed purple sprouting broccoli tossed in a little butter – with the slight hit of port helping cut through the richness of the duck.
Duck Breast with Cherry Sauce
2 Duck Breasts
1 Garlic Clove (Bashed)
1 Rosemary Sprig
1 Shallot (Finely Diced)
10 Fresh Cherries (Stoned and Halved)
1 Good Glug of Port
100ml Chicken Stock
1 Tbsp Blossom Honey
25g Unsalted Butter
1) Season the duck breasts with salt and pepper then place them skin side down into a cold sauté pan with the garlic and rosemary. Place the pan over a medium heat and cook for around 8-10 minutes skin side down until the fat is fully rendered. Flip the breast and cook for a further 5 minutes or until cooked to your liking (I aim for an internal temperature of around 62C).
2) Once cooked, remove the duck breast and allow to rest. Wipe the pan clean (leaving a trickle of fat) and return to a medium heat. Add the shallot and fry for 1 minute. Add the port, cherries, chicken stock and honey and reduce for 3 minutes. Whisk in the unsalted butter and keep the sauce warm until ready to serve.
3) Carve the duck breast and serve with the cherry sauce.