Duck Breast Fillets with Sweet & Sour Cherries

Serves 4

2 tbls olive oil
4 duck fillets or duck marylands
2 red onions, cut in half
2 yellow onions, cut in half
1/4 cup soy sauce
6 tbls sherry
2 tbls freshly grated ginger
1 tsp sugar
1 tsp star anise
500g cherries, pitted

Heat the oil in a large frying pan and gently brown the duck on both sides. Remove and set aside in a large casserole dish.

Fry the onions until golden brown. Remove and set aside with the duck.

Discard all but 1 tbls of fat from frying pan.

Note: This duck fat can be saved for cooking other stews and casseroles.

Into the frying pan add the soy sauce, sherry, gingerroot, sugar, star

anise and 3/4 cup water. Over high heat, heat to boiling and stir to loosen any brown bits from bottom of the frying pan.

Pre-heat the oven to 180c.

Scatter the cherries over the duck and onions and pour the liquid over the top. Cover with a lid and bake for 1 1/4 hours, basting the duck several times during baking. Remove and skim some fat from liquid in casserole.

To serve:
Place a mound of steamed rice in the centre of the plate and place a duck fillet and two onion halves on top. Ladle over the cherries and juices and serve with brussel sprouts of sliced green beans