Cinnamon Scented Duck on Cherry Sauce

1. 1

   Prick the skin on the duck breasts with a fork, then rub in the salt and cinnamon.

2. 2

   Place the port, the juice from the cherries and the thyme in a shallow dish and sit the duck skin side up in the mixture so the flesh marinates and the skin takes in the salt and the cinnamon.

3. 3

   Set aside for 1 hour.

4. 4

   Pat the duck dry.

5. 5

   Heat a lare non-stick frying pan and cook the duck, skin side down for 8-10 minutes until crisp and golden.

6. 6

   Remove the duck from the pan and drain of all excess fat.

7. 7

   Return the duck to the pan skin side up.

8. 8

   Pour round the marinade mixture, bring to the boil and simmer for 12-15 minutes until the duck is cooked through but still a little pink in the centre.

9. 9

   Remove the duck from the pan and rest on a plate for a few minutes.

10. 10

    Check the seasoning and stir in the cherries and balsamic vinegar.

11. 11

    Simmer for a minute or two until the cherries are warmed through.

12. 12

    Then, spoon the cherry sauce onto the plates, place the breasts on top of the sauce and garnish with a sprig of fresh thyme, if liked.

* Per serving · 4 servings · Values may vary.