Is that a gordon recipe?
I think I've done that.
(Set your faces to Stunned Bigly, Fri 14 Feb 2014, 11:39, 1 reply, 11 years ago)

I used to chef and I did duck breast in a red wine sauce.
Very hot pan, skin side down, few minutes, turn it over to seal it, then into a very hot oven.

While that's on (about 15 minutes?), in a small pan put tinned black cherries in syrup with a decent amount of red wine, high heat, reduce to a sauce.

Get the duck out, let it rest for 5 minutes, slice it, plate it up, add cherries from the sauce on top of the sliced breast, some beside it on the plate, couple of tablespoons of the reduction over the whole lot, serve.
(dozers, do fuck off ur a nob m8, Fri 14 Feb 2014, 11:43, Reply)