Magret de Canard aux Cerises (Duck Breast with Cherry Sauce)

• 2 pieces Duck breast, skin on
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Shallot
• 250 g Sweet cherries, ripe
• 200 ml Red wine, dry
• 1 tbsp Red wine vinegar
• 200 ml Chicken stock
• 20 g Unsalted butter, cold

1. Pat the duck breasts dry, then score the skin in a tight crosshatch, taking care not to cut into the flesh. Season all over with the fine sea salt and black pepper. Peel and finely chop the shallot, and pit the sweet cherries.
2. Place the duck breasts skin-side down in a cold frying pan and set over medium heat. Cook for 8 to 12 minutes, pouring off excess fat as it renders, until the skin is deep golden and crisp. Turn and cook for 2 to 4 minutes until the centre is rosy (about 55 to 58°C), then transfer to a board to rest.
3. Carefully pour off all but about 1 tablespoon of duck fat from the pan, then add the shallot and cook over medium-low heat until softened, 2 to 3 minutes. Add the cherries and cook for 1 minute to gloss them in the pan juices. Pour in the red wine and red wine vinegar, scraping up any browned bits.
4. Add the chicken stock and simmer until the sauce is lightly syrupy and coats the back of a spoon, 6 to 8 minutes. Reduce the heat to low and whisk in the unsalted butter until glossy; do not let it boil. Taste and adjust with a pinch more fine sea salt and black pepper if needed.
5. Slice the duck breasts and divide between plates. Spoon the cherry sauce over the top, including any resting juices from the board. Serve straight away.

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