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Ingredients:

6 duck breasts
2 cups drained sour cherries
2 sprigs rosemary
freshly ground black pepper
sea salt
extra virgin olive oil
2 tblspns vino cotto
1/2 cup reduced duck/veal stock
2 tblspns cold unsalted butter, cubed
orange
fennel

Serves:
Preparation time:

Method:
Preheat oven to 200C.

Score duck breasts with diagonal lines cutting through the fat, and rub with salt and chopped rosemary.

Cook on a grill plate (or hot pan with butter and olive oil) for 3 minutes, skin side down. Flip for a few seconds to seal the other side. Put aside on a small roasting tray with shallow sides. Drizzle with a little olive oil to moisten, and strip one of the sprigs of rosemary.

Place into oven for final cooking - serve pink.

To make the sauce:

Take butter to nut brown with a dash of oil to inhibit burning. Add well-drained cherries and remaining rosemary sprig. Season well with freshly ground black pepper. Deglaze the pan with vino cotto.

Add reduced stock and boil down to a syrupy glaze. Add butter at the last moment before serving.

Slice fennel and orange slices diagonally, oil and place on griller and caramelize.

Serve.

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Contributor: Cam