Duck Breast with Red Wine, Five Spice & Cherry Sauce

I griddled the duck breasts and served them sliced up, pink in the middle with crispy skin. The sauce was really simple to make, but heavily reduced. As well as the red wine, five spice and cherry conserve, it also contained soy sauce, a little chilli, garlic and spring onion. I strained it to make it smooth. It was a triumph! Served with.... hmmm what was it again? Probably roast spuds and broccoli.