Ingredients

• 2 tbsp clear honey
• 2 tbsp dark soy sauce
• 4 duck breast fillets
• 1 tsp Dijon mustard
• 1 tbsp orange juice
• 3 tbsp walnut oil
• 1 tsp red wine vinegar
• 350g red cherries, stoned
•   mixed salad leaves, such as frisée, rocket and oakleaf
• 2 tbsp fresh chives, snipped
•   seasoning

Method

1. Preheat the oven to 200C/400F/Gas 6. Mix the honey and soy sauce, brush over the duck and roast on a rack in the oven for 15-20 minutes until crisp but still pink inside.
2. Mix together the mustard, orange juice, oil and vinegar. Add the cherries, season to taste and toss thoroughly.
3. Slice the duck, arrange on a bed of salad leaves and spoon over the cherries and dressing. Garnish with the chives and serve with warm crusty bread.

Notes