Duck with Cherries
4 duck breasts
Brandy or port
Salt and pepper
Score the skin of the duck being careful not to cut the flesh. Sprinkle with rock salt and a little pepper.
Heat a heavy based frying pan and place the duck skin down in the pan (no need to grease) and fry over a medium high heat until the skin is crispy. This will take about 5 minutes. Turn down the heat and turn the duck and continue to cook for a further 4-8 minutes.
Pit the cherries and add to the pan and warm through.
Add a good glug of brandy or port to the duck and flambé (keep a large saucepan lid close by in case you need to douse the flames).
Serve in a warmed ANTA serving dish or plate