Crisp-skinned duck breast served with buttery potato mash and a quick cherry pan sauce.
220 gDuck Breast
35 gButter
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90 gCherry
280 gPotato
0.25 cupChicken Broth
8 gBrown Sugar
2 tspApple cider vinegar
To tasteSalt
To tasteBlack Pepper
Boil potato in salted water for 15 minutes until tender.
Mash potato with butter, salt, and black pepper.
Score duck breast skin, season with salt and black pepper, and sear skin-side down for 8 minutes.
Turn duck breast and cook for 4 minutes more, then rest for 5 minutes.
Simmer cherries with chicken broth, apple cider vinegar, and brown sugar for 5 minutes to make a pan sauce.