Ingredients

Steps

• Preheat the oven to 200°C.
• Rub the duck with olive oil and seasoned salt and pepper.
• Sear the duck skin-side down in a hot frying pan for five minutes.
• Drain excess fat, flip the breast, and roast in the oven for eight minutes.
• Remove the duck from the oven and let it rest for one minute.
• Heat cherries in a pan and stir in the caster sugar.
• Add the wine and cornflour paste and simmer until reduced by half.
• Serve the duck breast with the cherry sauce spooned around it.