Roast Duck Breast with Cherry Sauce

Serves 8, Prep 5 mins, Cook 26 mins

8 duck breasts, skin on (220g each) Sea salt and cracked black pepper, to taste Mixed salad leaves, to garnish

CHERRY SAUCE 1 clove garlic, crushed ¼ cup sherry vinegar 1 cup fresh orange juice 1 cup red wine 2 star anise 10cm piece orange rind 1 tsp cornflour 1 tsp cold water 1 tblsp soy sauce 120g tub Always Fresh Intense

Quince Fruit Paste 1 tsp caster sugar 415g can pitted black

cherries, drained

1 Heat a large frying pan over a medium to low heat. Season duck. Cook half the duck, skin-side down, for 5 minutes. Turn. Sear for 30 seconds. Transfer to a roasting pan, skin-side up. Repeat with the remaining duck. Reserve 2 tsps of the duck fat. 2 Cook in a moderate oven (180C) for 15 minutes. Remove. Cover with foil and stand for 5 minutes. 3 To make the sauce, heat reserved fat in a small saucepan over a medium heat. Add the garlic. Cook, stirring, for 1 minute. Add vinegar. Simmer to reduce down to 1 tblsp. Add juice, wine, anise and rind. Simmer for 8 minutes, or until reduced by half. 4 Stir in cornflour blended with water. Add soy, paste and sugar. Cook, stirring, for 2 minutes, or until smooth and slightly thick. Sieve into a large jug. Discard solids. Return sauce to pan. Add the cherries. Stir until heated. Season to taste. 5 To serve, place duck on a platter. Spoon over the sauce. Garnish with salad leaves.