Duck breast with cherry sauce Recipe

Preheat the oven to 180°C. Peel off the skin of the duck's breast with a sword knife. In a skillet, over medium-high heat, fry the breast for 3-3 minutes on each side (starting with the skin). Then transfer the meat to a baking dish and put it in the oven for 12 minutes. Simultaneously in the same pan where a little duck fat remained, place the frozen (uncured) cherries and sauté for about 5 minutes.

Add balsamic vinegar to the cherries, stir and continue to simmer over low heat for another 5 minutes. Then season with salt and pepper. Cover the sauce with a lid to prevent it from cooling while the meat is cooked. Remove the duck breast from the oven, wrap it tightly in foil and leave to rest for 5 minutes. Finally, open the foil, cut the meat into slices, pour generously with cherry sauce and bring to the table! Serve deliciously.