- 1 tbsp balsamic vinegar
- 1/2 tsp sugar
- 1 cup chicken stock
- 1/4 tsp dried chili flakes
- 8 fresh cherries, pitted
- 1 tbsp butter
- sea salt and cracked pepper
- 2 duck breasts
- Score the duck skin with a criss cross pattern. Season on both sides with salt and pepper.
- Place breasts skin side down in a hot skillet and cook until fat is rendered. Turn and briefly cook on the other side.
- Remove duck to rest and discard fat from the pan.
- Deglaze the pan with the stock and scrape at the pan well. Add the vinegar and the sugar and then add the chili flakes. Let reduce for 5 minutes on high heat.
- Add cherries and simmer 3 minutes.
- Add the butter.
- Serve the duck with the sauce.