For the sauce, fry the shallot in the oil for 5 minutes or until softened but not coloured. Add the Amarena cherries, stirring for a few minutes until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 minutes, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve. Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper and Chinese five spice. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 minutes, then turn and add butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 minutes for pink or 10-12 minutes for well done. When the duck is ready, baste again with the juices, then rest for 5 minutes while you finish everything else. To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and grilled spring onions.
Serves 2Email this Recipe Back to Guest chef recipes