Recipes

Serves 4

    ½ cup tawny port
    1 cup British cherries, stoned
    Half a star anise

    2 large duck breasts
    4-5 small shallots, chopped
    2 tbsp chopped tarragon
    350ml chicken stock
    1 heaped tsp arrowroot dissolved in 2 tablespoons orange juice
    1 tbsp honey
    Salt and freshly ground pepper

Method

Preheat the oven to 180C.

In a small saucepan heat the port and a few tablespoons of water over moderate heat with the cherries and the star anise.  Bring to simmering point and simmer for 5 minutes.  Turn off the heat and let the mixture stand for ten minutes.

Score the skin of the duck in a crisscross pattern and season both sides of the duck with salt and pepper. Heat a medium sauté pan over high heat until it is very hot. Add the duck, skin side down and reduce the heat to moderately low. Cook the duck, pouring off the accumulated fat from time to time, until the skin is crispy and golden.  Transfer to a small roasting pan and roast for 6-8 minutes for medium rare. Let it stand for 10 minutes before slicing.

While the duck is roasting, pour off all but 2 tablespoons of fat from the sauté pan. Add the shallots and sauté over moderately high heat until softened.  Stir in the honey and the tarragon and then add the cherry sauce.  Let it simmer for a minute before stirring in the chicken stock and simmer until reduced by one third. Whisk in the arrowroot mixture and let the sauce come to a boil. Add salt and pepper to taste.

Slice the duck at an angle and divide among 4 plates with the sauce poured over.