Serves 4

Gamey red meat such as duck goes wonderfully with a cherry sauce as the slight acidity of the fruit cuts through the richness of the meat. Always render the excess fat from the duck breasts first by placing them on a hot, dry pan.

4 x 225g duck breasts, skin on
Sea salt and freshly ground black pepper
300ml good-quality brown chicken stock
300ml port
Few sprigs of thyme
200g fresh cherries, pitted and halved
20g cold butter, cut into cubes

1 Using a sharp knife, lightly score the skin of the duck breasts, then rub over with salt and pepper. Heat a heavy-based pan over low heat. Add the duck breasts, skin-side down, and leave for about 10 minutes until the fat is nearly all extracted and the skin is golden brown and crisp.
2 Meanwhile, put the chicken stock, port and thyme into a heavy-based saucepan and bring to the boil. Let it bubble away until the mixture is reduced to a third, which will take 10-15 minutes. Fish out the thyme sprigs, then add the halved cherries and simmer for another 5-10 minutes until the sauce has thickened.
3 Turn up the heat, turn over the duck breasts and cook the flesh side for 3-4 minutes. The meat should feel slightly springy when pressed if you want it cooked to medium. When ready, remove to a plate and set aside to rest for 5 minutes.
4 Gently reheat the cherry sauce and add the butter, one piece at a time, whisking until it has melted before adding the next piece. The sauce will turn rich and glossy. Season to taste with salt and pepper.
5 Slice the duck breasts thickly lengthways and fan out on to warmed plates. Spoon over the cherry sauce to serve.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies