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.
Wow, duck is something that I have never cooked before. Actually, the only duck I’ve ever eaten was Peking duck. This recipe sounds good.
Delirious – I like duck, but save it for a treat.