1 Duck breast
6 Picota cherries, stones removed
100 ml White wine
1 tbsp Olive oil
1tbsp Caster sugar
1tsp Corn flour
Salt and pepper

Method

1. Preheat the oven to gas mark 6/ 200°C
2. Rub the duck on both sides with olive oil, salt and pepper
3. Place in the duck in a frying pan with the side of the duck with the skin on it facing down on the pan and cook for 5 minutes
4. Then pour off any excess fat, turn the breast over and cook for 10 minutes
5. To make the sauce place the cherries in a frying pan and cook along with the caster sugar and white wine
6. Place the corn flour into a bowl and add a little water, stir until a paste is formed
7. Add the corn flour paste to the frying pan
8. Continue to cook for a further 1 minute