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1
Preheat the oven to 350F.
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2
To make the sauce, put the cherries into an ovenproof dish, pour in the orange juice, then sprinkle with half the sugar.
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3
Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little.
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4
Remove from the oven and set aside.
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5
Meanwhile, pour the wine into a saucepan with the remaining sugar and bring to the boil.
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6
Reduce the heat and leave to simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 2/3 cup).
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7
Season the duck breasts with salt and pepper.
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8
Heat a non-stick frying pan and, when hot, fry the breasts, skin-side down, for about 6 minutes, then turn them over and fry for a further 4 minutes.
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9
This will give you medium-rare meat.
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10
If you prefer it well cooked, transfer the duck breasts to a baking tray and roast in the oven for about 1015 minutes.
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11
Meanwhile, pour the cherries and the wine into a large frying pan and bring to the boil over a high heat.
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12
Reduce the heat to a simmer and leave for around 5 minutes or until the sauce has reduced and thickened.
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13
Slice the duck breasts and arrange them on warmed serving dishes.
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14
Pour the sauce over and serve with plenty of creamy polenta or mashed potato.
