Duck Black Cherry Sauce

We both love duck and this was a dish I had in a restaurant many years ago and wanted to recreate.

The duck was browned in a pan then roasted in the oven until tender with a crispy skin. The sauce was made in a pan with a tin of black cherries, chicken stock, a good measure of port and butter to add gloss. It was heated until reduced by half.

It was even better than I remembered and complimented the duck perfectly.