Duck With Port And Cherries

Preparation:

Preparation: Salt and pepper the duck breasts and place them in a lightly oiled non-stick pan. Fry them over low heat until the meat inside is pink. Remove the cooking juices, wet the duck breasts with 5 cl of boiling cognac, set on fire and let the flame go out. Season with nutmeg and pepper. Remove the breasts from the pan and keep them warm. Pour the port and the orange juice into the bowl, let the liquid reduce, then pour it into a saucepan in which you have heated the broth. Move the saucepan to the corner of the stove and, beating with a whisk, add a spoonful of currant jelly. As soon as it is melted, add the pitted cherries. Cut the duck breasts into fillets, arrange them on a plate and pour half of the cherry sauce over them. Serve with the remaining sauce on the side.