2 x 225g duck breasts, skin on
Freshly ground black pepper
300ml good quality vegetable stock (I used Knorr stock pot)
200g fresh cherries, pitted and halved
3 small cubes of cold butter
1 Using a sharp knife, lightly score the skin of the duck breasts, then rub over with salt and pepper. Heat a griddle pan over low heat. Add the duck breasts, skin-side down, and leave for about 10 minutes until the fat is nearly all extracted and the skin is golden brown and crisp.
2 while the duck is searing, put the stock and port into a saucepan and bring to the boil. Let it bubble away until the mixture is reduced to a third, which will take 10-15 minutes. Add the halved cherries and simmer for another 5-10 minutes until the sauce has thickened.
3 Turn up the heat, turn over the duck breasts and cook the flesh side for 3-4 minutes. The meat should feel slightly springy when pressed if you want it still pink in the middle. When ready, remove to a plate and set aside to rest for 5 minutes.
4 Add the butter to the sauce, one piece at a time, whisking until it has melted before adding the next piece. The sauce will turn rich and glossy.
5 Slice the duck breasts thickly and place on top of the Rocket on the plate. Spoon over the cherry sauce to serve.
To serve this dish to vegetarians you can substitute the Duck for halloumi cheese or grilled aubergine (Eggplant for any americans).