4 Duck Breasts, boned, skin on
1 Small Onion, chopped
20 Fresh Heavenly™ Cherries, stoned & halved
1 Orange, grated zest & juice
150 ml Red Wine
2 Tbsp Balsamic Vinegar
1 Tbsp Salted Butter
300 ml Chicken Stock
1 Tbsp Flour
Freshly Ground Black Pepper
1. Score the skin with a sharp knife in a diamond pattern.
2. Season generously with salt & pepper. Place the breasts skin-side down in a heavy frying pan over a moderate heat.
3. The fat will immediately start to run from the duck. Reduce the heat to low and let the duck cook gently for 10–12 mins.
4. In a small saucepan place the chopped onion & butter over a low heat. Cook gently until the onion is soft & golden.
5. Stir in the flour and cook until it turns golden.
6. Add the chicken stock, red wine, orange juice & zest. Turn up the heat and stir until it comes to the boil.
7. Reduce the heat and simmer the sauce for 10 minutes, until it reduces to a syrupy texture.
8. Once the duck skin is crisp and golden, turn the breasts over and cook on the meaty side for 2 minutesuntil nicely rare.
9. Remove from pan, cover to rest for at least 5 minutes before serving. (The leftover fat is perfect for roasting potatoes and will keep for months. Refrigerate when cool.)
10. Add the Heavenly™ New Zealand Cherries & balsamic vinegar to the sauce in the small saucepan and cook for 1 min.
11. To serve, place each duck breast on a warmed plate and ladle over the sauce and cherries.
12. Accompany with baby new potatoes and fresh green beans.
image: Peggy Lampman