Duck breast with black cherries and apple

INGREDIENTS (Serves 4)

4 duckling breasts (8oz. each)
1 cooking apple peeled and cut into ¼” pieces
½ glass of Port
1 doz blackcherries in juice
1 tbsp. cranberry jelly
½ pint chicken stock
Salt and pepper
Butter

METHOD

Lightly score the skins of the breasts with a sharp knife
Place a heavy-based large frying pan on the stove Place the duck breasts, skin side down
Dry fry on medium heat until most of the fat has rendered and the skin is golden brown and crisp
Turn the duck breasts over and seal them until light brown Rest in a warm place before slicing

The sauce
Remove excess fat from the pan and increase the heat
Pour in the Port, orange juice and stock and boil until volume is halved.
Add the pieces of apple
Reduce until the sauce has a syrupy consistency
Add the cranberry jelly and cherries.
Add any juices from the resting duck
Whisk in the butter to give the sauce some shine
Slice the breasts diagonally and fan them out on warm plates
Spoon the sauce around the meat