Duck Breasts With Cherries
|Pitted cherries||1 Can (10 oz) (Stoned Cherries)|
|Fresh orange juice||3 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Shallots||2 , finely chopped|
|Cornstarch||1 Teaspoon (Cornflour)|
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Mix together the cherries, orangejuice, vinegar, cinnamon, cloves and salt and pepper.
When the browning dish is hot, put in the duck breasts, skin side down.
Add the shallots.
Microwave, uncovered, on HIGH for 2 minutes.
Turn the duck breasts and cook for a further 2-3 minutes, according to your preference.
Transfer the duck breasts to a board ready for slicing.
Pour the cherry mixture into the browning dish, stir well and heat for 1 1/2 minutes on HIGH.
Mix the cornstarch (cornflour) and the port to a smooth paste and add to the browning dish.
Stir and heat for 2 minutes on HIGH.