A sublime marriage of duck breast and Griottines cherries

You will need: (serves 4)

• 2 duck breast fillets (about 600g)
• 250g Griottines
• 50ml Sherry Vinegar
• 2 tablespoons Cherry brandy
• 2 sprigs tarragon
• Salt and Pepper

Prep time: 10 minutes
Cooking time: 20 minutes

Method

• Score the skin of the duck breasts.
• Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first. After 8 minutes, turn them over without piercing them and cook for another 6 minutes. Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.
• Discard the cooking fat and, in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 minute on a high heat. Add the cherry brandy and the Griottines. Cook for about 5 minutes on a low heat, shaking the pan from time to time to move the fruit without damaging them.
• Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the Griottines for 2 to 3 minutes.
• Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines sauce and serve immediately.

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