Roast duck Breast with a cherry and orange glaze Recipe · Gressingham

Ingredients

• 2 ‘Gressingham Duck Breasts’
• 1 tbsp honey
• 300g new potatoes, par boiled
• 2 sprigs rosemary
• 2 tbsp olive oil
• 1 tsp rock salt
• 1 clove of garlic
• a handful of green beans
• knob of butter
• 1 large orange, zested & juiced
• 1 tsp ground ginger
• 1 tbsp soy sauce
• 50 ml port
• 400g frozen black cherries, defrost in the bag and then reserve any juice by passing through a sieve into a separate bowl
• 1 tbsp cornflour