Duck with Sweet and Savory Cherry Sauce

Ingredients / 4 port 1 tsp ghee 2 duck filé, 1 shallot, finely chopped 2 garlic cloves, minced 1 tsp tomato paste 2 tbsp balsamic vinegar

4 tbsp Port wine 2 tbsp orange juice 1 small spring rosemary 3 dl beef broth 24 cherries, frozen and pitted Celtic salt and freshly ground pepper

Method

• Lightly score the duck breast using a sharp knife (to help the fat render out and flavour the meat).

• Add the ghee to the hot fry pan, lay the duck breasts skin-side down, and gently cook over medium heat for about 4 to 6 minutes or until the skin is golden and crispy (while regularly draining off any fat carefully into a bowl).

• Turn the duck breasts over to seal the meat side for 30 seconds and then transfer them to a roasting tray (keep the frying pan for later cooking).

• In a 160° C preheated oven, cook the duck breasts for about 10 – 12 minutes and then transfer the duck to a plate to rest somewhere warm for 10 minutes while you prepare the sauce.

• Heat the pan over medium heat with little duck fat and gently sauté the shallot garlic and the tomato paste until softened. Deglaze the pan with the balsamic vinegar and the orange juice and simmer for a minute. Season with some salt and pepper.

• Add the cherries and the Port wine and simmer until the liquid becomes thickened and syrupy, occasionally stirring to ensure nothing sticks to the pan.

• Carve the duck thickly and serve glazed with the cherries and the sauce.

Tips

• Blanched Pak choi with a little salt and olive oil, the rest comes from the duck. A unique dish and some sweet potato mousse on the side become something else!