Roast Duck Breast With Cherry Sauce
4 Duck Breasts
Salt And Freshly Ground Black Pepper
1 Shallot, Finely Chopped
2˝ Oz Cherry Jam
2 Tbsp Raspberry Vinegar Or 1 Tbsp Red Wine And 1 Tbsp Raspberry Vinegar
1 Orange, Juice Only
Prepare the duck by scoring the skin a couple of times with a sharp knife. Season well with salt and pepper. Heat a frying pan with a little olive oil. When hot, sear the duck, skin side down, until golden brown. Remove from the heat and put the duck breasts into a baking dish. Cook in a hot oven for four minutes (rare); seven minutes (medium); 10 minutes (well done). Remove the duck from the oven to rest.
Meanwhile, make the cherry sauce. Sauté the shallot over a gentle heat until transparent. Now add the jam, and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup.
Remove from the heat and stir in the orange juice. Serve immediately or keep warm