Roasted Duck breasts with a Cherry and Cinnamon Sauce

From cooking.weloveit.info

Ingredients

Serves 2

• 2 Duck breast fillets, skin scored
• 50 ml Red Wine
• 50 ml Port
• 150 g drained canned Cherries
• 1 teaspoon ground Cinnamon
• 1 Garlic clove, crushed
• 2 Black Peppercorns, crushed
• Pinch of Salt
• Mashed Potato to serve.

Method

1. Make the Mashed Potato and keep it warm.
2. Preheat the oven to 200 C/ 400 F/ gas 6. Place the duck breasts, skin-side down, in a frying pan over low-medium heat and render the fat for 10 min. Spoon off the fat, then sear the duck, flesh-side down, for 1 min.. Season, then tranfer the duck to a roasting tin and place in the oven for about 4-6 min. Turn off the oven and allow the meat to rest in the oven for 4 min.
3. Bring the red wine and port to the boil in a saucepan. Add the cherries, cinnamon, garlic clove and crushed peppercorns. Reduce the heat and allow to simmer for about 2-3 min. Liquidise in a processor, strain through a fine sieve. Taste and adjust seasoning.
4. Divide the mash, place a breast, sliced thickly on top. Spoon the sauce over.