INGREDIENTS 2 duck breasts, skin on 1 cup frozen pitted cherries 2 sprigs rosemary 1 sprig finely chopped 2 heaped tbsp. Spoonfed Ham Jam 2 tbsp. vino cotto 1⁄4 cup chicken stock 50g cold butter, cubed salt and pepper to taste METHOD 1 Score the duck breasts on the diagonal cutting through the skin and fat, … Continue reading Succulent Crispy Skin Duck Breast With Ham Jam Cherry Sauce