Duck with peach and cherry sauce

Method

1. Preheat the oven to 200C/gas 6.

2. To make the sauce, combine the tomatoes, chilli flakes, onion, garlic, ginger, nutmeg, pepper and vinegar in a saucepan and bring slowly to the boil, stirring frequently. Simmer for 20 minutes.

3. Add the fruit and cook for a further 10 minutes. Season to taste and stir in the almonds.

4. Score the skin of the duck several times and place skin-side down in a frying pan. Turn on the heat and cook for 8-10 minutes. Pour off any excess fat and reserve to use for cooking roast potatoes. Flip the breasts over and cook briefly to seal; transfer to the oven and roast for 8 minutes.

5. Slice the duck and serve straight away with the sauce.

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Ingredients

For the sauce

250g Tomatoes, skinned and chopped
pinch chilli flakes
1 onion, finely chopped
2 garlic cloves, chopped
2.5 cm ginger root, grated
pinch Nutmeg
1 tsp white pepper
300ml white wine vinegar
600g Peaches, stoned and chopped
400g Cherries, pitted
1 apple, finely chopped
125g flaked almonds

For the duck

2 duck breasts
sea-salt and freshly ground black pepper

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