Serves 2

Ingredients

• 400g potatoes, peeled and sliced
• 300ml double cream
• Sea salt
• Freshly ground black pepper
• 2 duck breasts
• 200ml red wine
• 12 fresh cherries, stoned
• 1 tsp sugar

Method

• Preheat the oven to 180°C / gas mark 4.
• Place the potatoes in an oven-proof dish, seasoning as you go. Pour over the cream and cook in the preheated oven for about an hour until the potato is tender when tested with a table knife.
• Heat an oven-proof pan and sear the duck breasts, skin side down until golden and some of the fat has rendered out of the skin. Turn them over then place in the oven and roast for about 15 minutes. Remove from the oven, place the duck on a plate to rest and pour off any fat from the pan.
• Return to the heat and deglaze with the wine then add the cherries and sugar. Reduce by three quarters until syrupy. Slice the duck and serve with the potatoes, cherry sauce and some seasonal vegetables.