Ingredients

Recipe Guide

Instructions

1Pre-heat the oven to 200°C/400°F/Gas Mark 6

2Combine the sugar and water in a small saucepan over a medium-high heat. Bring to a boil, stirring until the sugar dissolves

3Boil until the mixture turns golden, about 6 minutes. Remove from the heat and carefully add the vinegar, cherries, and cranberries swirling the pan until the caramel dissolves

4With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care not to cut into the flesh. Season the duck with 1 ⁄2 teaspoon of the salt and 1 ⁄4 teaspoon of the pepper

5Heat a large non-stick skillet over a medium heat; add the duck breasts, skin side down, and cook until browned, 4-5 minutes

6Turn the breasts over and cook 1 minute longer; transfer to a non-stick baking sheet. Set the baking sheet in the centre of the oven and roast the duck until a thermometer inserted into the thickest part of the breast registers 55°C for medium rare. Remove from the oven, cover the pan loosely with foil and let it rest for 10 minutes

7While the duck is in the oven, pour off all but 2 tablespoons of fat from the skillet and heat over a medium heat. Add the shallots and garlic; cook, stirring occasionally, until softened, 2-3 minutes

8Add the Pinot Noir and increase heat to medium-high. Boil until the liquid is reduced by half, about 10 minutes. Add the demi-glace and return to a boil. Continue boiling until the liquid is reduced to 3 ⁄4 cup, about 6 minutes

9Pour the mixture through a fine sieve and set over the saucepan with the vinegar mixture, pressing hard on the solids with a spoon or spatula; discard solids. Stir in the cream and bring to a simmer over a medium heat; cook for 2 minutes

10Remove saucepan from the heat and stir in the butter until melted

11Stir in the remaining 1 ⁄4 teaspoon of salt and 1 ⁄8 teaspoon of pepper

12To serve, slice duck breasts thinly across the grain, fan over 4 plates and spoon warm sauce over.