Griddled breast of Gressingham duck, and a cherry and balsamic sauce

recipe

Griddled breast of Gressingham duck, and a cherry and balsamic sauce

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This dish is not unlike the traditional duckling with cherries, which is based, as is the canard Montmorency, on a mediaeval Italian recipe from the princely Estense family in Modena

Ingredients

1 litre Lambrusco Reggiano, or other light red wine
1 kilo cherries, stoned
50 1/2 oz light muscovado sugar
sea salt
freshly ground black pepper
8 Gressingham duck breasts
freshly ground black pepper
sea salt
1 tablespoon grape seed oil
1 sprig rosemary

Preparation: 120 Cook Time: 20 Total Time: 140min

Directions

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Leave the wine, cherries and sugar in a bowl overnight. Cook very slowly, about two hours, until all the liquid has evaporated, and the mixture is thick. Add a little salt and pepper, and enough aceto balsamico tradizionale de Modena to give the sauce a nice piquancy.
Put the duck breasts in a pan with a little hot oil, season lightly on both sides, and brown them. Add the leaves of a sprig of rosemary.

Source: Frances Bissell