Pan Roasted Duck with Cherry Sauce
Preheat the oven to 200ºC

4 duck breasts
400ml white wine
4 tablespoon olive oil
4 tablespoon caster sugar
4 tablespoon cornflour
24 cherries, stones removed
salt and pepper

Rub the duck breasts on both sides with olive oil, salt and pepper.  Place them in a frying pan skin side down.  Cook for five minutes.  Pour off any excess fat, turn the duck breasts over and cook for 15 minutes.

To make the sauce:

Place the cherries in a pan and cook with the sugar and the wine.  Blend the cornflour with a tablespoon of water until smooth then add to the cherries in the pan and continue to cook for I further minute.