Cinnamon Scented Duck On Cherry Sauce

Total Time: 1 hr 30 mins Preparation Time: 1 hr 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 skin on duck breasts
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 100 ml ruby port
• 425 g pitted black cherries in syrup
• 4 fresh thyme sprigs, plus extra for garnish
• 1/2 teaspoon balsamic vinegar

Recipe

• 1 prick the skin on the duck breasts with a fork, then rub in the salt and cinnamon. place the port, the juice from the cherries and the thyme in a shallow dish and sit the duck skin side up in the mixture so the flesh marinates and the skin takes in the salt and the cinnamon. set aside for 1 hour.
• 2 pat the duck dry. heat a lare non-stick frying pan and cook the duck, skin side down for 8-10 minutes until crisp and golden. remove the duck from the pan and drain of all excess fat.
• 3 return the duck to the pan skin side up. pour round the marinade mixture, bring to the boil and simmer for 12-15 minutes until the duck is cooked through but still a little pink in the centre. remove the duck from the pan and rest on a plate for a few minutes.
• 4 check the seasoning and stir in the cherries and balsamic vinegar. simmer for a minute or two until the cherries are warmed through. then, spoon the cherry sauce onto the plates, place the breasts on top of the sauce and garnish with a sprig of fresh thyme, if liked.