Seared Duck Breast with Cherry Sauce & Green Beans

Ingredients

• 2 duck breasts, about 200g each
• salt and black pepper
• 100 ml chicken stock
• 1 sprig thyme
• 100 ml red wine
• 1 tbsp red wine vinegar
• 1 tsp soft brown sugar
• 1 tbsp butter
• 200 g fresh or frozen cherries, pitted
• 250 g green beans, trimmed
• Crusty sourdough bread, to serve

Method

1. Score the duck skin in a crosshatch pattern, cutting through the fat but not into the flesh. Season generously with salt and pepper on both sides.
2. Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium. Cook for 8–10 minutes, pouring off excess fat halfway, until the skin is deep golden and properly crisp.
3. Flip the duck and cook for 3–4 minutes for a pink centre, or 5–6 minutes for well done. Transfer to a board, skin-side up, and rest for 5 minutes.
4. Pour off most of the fat from the pan, leaving about 1 teaspoon. Add the cherries, red wine, stock, vinegar, sugar, and thyme. Simmer vigorously for 6–8 minutes until reduced and slightly syrupy, then swirl in the butter and season to taste.
5. Meanwhile, cook the green beans in boiling salted water for 3–4 minutes until just tender with a little bite. Drain.
6. Slice the duck on the angle and divide between two plates alongside the green beans. Spoon the cherry sauce over the duck, finish with a squeeze of lemon and a scattering of parsley.