serves 6

  • 300 ml red wine
  • 300 ml port
  • 2 cans (425 g each) stoned cherries, drained
  • 6 deboned duck breasts
  • 15 ml coarse salt
  • 10 ml fine cinnamon
  • 30 ml brown sugar
  • salt and freshly ground black pepper
  • 75 ml red wine
  • 15 ml cornflour
  • fresh cherries to garnish
Pour red wine, port and cherries into a pot. Bring to the boil and simmer for at least 1 hour. Preheat oven to 180 °C. Make small nicks just through the skin of the duck breasts. Heat a pan and fry the breasts, skin side down, until skin is nicely browned. Remove and put in an oven dish. Mix coarse salt, cinnamon and brown sugar and rub into breasts. Season with salt and pepper. Add 75 ml red wine to the dish. Roast for 35 minutes. Take out and keep warm. Pour all the juices that remain in the dish into the cherry sauce. Combine cornflour and a little water to form a smooth paste. Add to the cherry sauce and season with salt and pepper. Simmer sauce for 30 minutes. Cut breasts into slices and pour over the sauce. Garnish with fresh cherries. Serve with runner beans. To drink
Swartland Merlot – it’s full of cherry flavours.