Seared Duck Breast with Morello Cherry Sauce

Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the fat cap in a tight crosshatch pattern at 1cm intervals, cutting through the fat down to — but not into — the flesh. Season generously on both sides with fleur de sel and black pepper.

Place the scored duck breasts fat-side up on a rack set over a tray. Rest uncovered in the refrigerator for at least 1 hour, or overnight, to dry the skin further.

Remove the duck from the refrigerator 30 minutes before cooking to take the chill off. Place the breasts fat-side down in a cold, dry heavy-based skillet (cast iron or stainless steel). Set the heat to medium-low and cook undisturbed for 18–20 minutes, pouring off rendered fat every 5 minutes into a heatproof bowl, until the fat cap is deep golden and nearly paper-thin.

Flip the breasts, increase heat to medium-high, and sear the flesh side for 3–4 minutes until deeply browned. Use a meat thermometer to check the internal temperature — remove at 57°C for rosy medium-rare (it will carry over to about 60°C).

Transfer the duck to a warm plate, tent loosely with foil, and rest for 10 minutes. Do not skip this step.

Pour off all but 1 tablespoon of fat from the pan. Add the neutral oil and set over medium heat. Add the shallots with the thyme sprig and bay leaf and cook, stirring, for 3–4 minutes until softened and translucent.

Add the red wine vinegar and sugar. Let it bubble and reduce for 1 minute, scraping up any browned bits from the pan, until the vinegar is almost completely evaporated.

Pour in the red wine and cook at a lively simmer for 5–6 minutes until reduced by half.

Add the stock and cook for a further 5–6 minutes until the sauce is glossy and lightly coats the back of a spoon.

Add the cherries and cook for 3 minutes until just warmed through and beginning to soften at the edges. Discard the thyme sprig and bay leaf.

Remove the pan from the heat. Add the cold butter cubes and swirl the pan constantly until fully emulsified into a glossy, velvety sauce. Taste and adjust seasoning with salt and a few drops more vinegar if needed.

Slice each duck breast on the bias into 1cm medallions and fan across warmed plates. Spoon the cherry sauce generously over and around. Serve immediately.