Pan Roasted Duck with Picota® Cherry Sauce

  • 1 duck breast
  • 6 Picota® cherries, stones removed
  • 100ml white wine
  • 1 tbsp olive oil
  • 1 tbsp caster sugar
  • 1 tsp cornflour
  • Salt and pepper

1. Preheat the oven to gas mark 6/200°C.

2. Rub the duck on both sides with olive oil, salt and pepper.

3. Place the duck in a frying pan with the side of the duck with the skin on it facing down on the pan and cook for 5 minutes.

4. Then pour off any excess fat, turn the breast over and cook for 10 minutes.

5. To make the sauce, place the cherries in a frying pan and cook along with the caster sugar and white wine.

6. Place the cornflour into a bowl and add a little water, stir until a paste is formed.

7. Add the cornflour paste to the frying pan.

8. Continue to cook for a further 1 minute.

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