© Lee Harvey 2020


Main Content


2 duck breasts
25g butter
0.5 tsp ground black pepper
1 large shallot finely chopped
150ml chicken stock (low salt preferably)
10 halved red cherries (pitted)
2 tbsp tawny port
1 tbsp honey


1. Place the duck breast between two sheets of greaseproof paper and use a wooden kitchen mallet or rolling pin to gently flatten the breast so they are fairly even all over (do not attempt to completely flatten the breasts).  
2. Melt half the butter in a heavy bottomed frying pan or ridged skillet, add the breasts skin side down and sprinkle with ground black pepper.
3. Cook the duck until the skin is crispy (about five minutes) turn the duck over and cook until browned (about four minutes for medium rare, longer for medium/well done).
4. Remove the cooked duck from the pan and cover it with foil to keep warm and let rest for 10 minutes.
5. Meanwhile, use the skillet with the cooking juices and fat for the sauce. Reduce the juices to two tablespoons by discarding the excess.
6. Stir fry the shallots on a medium heat for a minute.
7. Add stock, cherries, honey and port; increase the heat to high and, stirring often, boil for three minutes until sauce is reduced to a glaze.
8. Whisk in the remaining butter.
9. Thinly slice the duck, spoon over the sauce and serve with green salad, rice or sauté potatoes.



Time: 5 minutes preparation and 20 minutes cooking time

Requires: frying pan or skillet

Serves: two