1 Preheat oven to 200c/400f/Gas 6. Season the skin of the duck breasts with salt and pepper, and the cut sides with pepper only. Prick the skins all over with a fork. 2 Heat a frying pan just big enough to take the breasts in a single layer over a gentle heat and lay skin-side down. As the fat begins to run, raise the heat so they fry briskly in the fat. 3 When browned underneath, put the breasts skin-side up on a rack in a roasting tin and into the oven for nine minutes to keep pink. 4 Cook for 10-12 minutes if you prefer them well done (no longer or the flesh will toughen). Remove and rest for 5-10 minutes before serving. 5 Pour the fat from the frying pan and add the wine. Boil, stirring and scraping in the juices and brown bits from frying the duck breasts. 6 Let the wine boil until reduced to a thin glaze over the base of the pan. Add the stock and boil hard again until reduced by half. Add the redcurrant jelly and stir in until dissolved. 7 Add the cherries, salt and pepper and simmer for a few minutes for a syrupy sauce. Stir in the shredded mint. 8 Slice each duck breast and fan out on a plate. Spoon over the sauce, garnish with a sprig of mint and serve. Recipe by: Sophie Grigsons Herbs