Pan-roasted duck with cherry sauce
For the duck
For the cherry sauce
Preheat the oven to 200C/400F/Gas 6.
To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.
Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.
To make the sauce, heat the cherries in a frying pan and stir in the caster sugar.
Add the wine and cornflour paste and cook to reduce by half.
Serve the breast in the middle of the plate and spoon the cherry sauce around.