- 2 duck breasts
- salt and black pepper
- 3 tblsp honey
- juice of 1 lemon
- 200 g (1 cup) can of cherries or
- amarena cherries
- 1 shot kirsch (optional)
- Slit the breasts on the skin side in a grid pattern without cutting into the flesh.
- Season with a little salt and black pepper.
- Heat a saucepan over a high heat and, when the pan is really hot, put in the duck breasts with the skin-side facing down. This will allow the fat of the skin to start to melt and crisp up the fat.
- Cook for about 5 minutes on each side over a medium heat, ensuring you regularly drain off the fat during cooking. Transfer the duck to a warmed plate, cover with kitchen foil and keep warm.
- Deglaze the pan with the honey, lemon juice and 2 tbsp juice from the cherry can and the Kirsch, if using. Bring the mixture to a simmer, and then reduce it by half.
- Stir in the cherries.
- Coat the duck breast in the sauce and serve immediately.
Kevin says, "The duck breasts from Skeaghanore have a full flavour and succulent taste, which comes from being hand-reared for longer and being fed a natural cereal-based diet. They make a superlative dish, but any duck breasts will work well in this recipe."