• 4 duck breasts
• sea salt flakes and freshly ground black pepper

1 Score the fatty side of each duck breast in a crisscross pattern and season well.
2 Heat a heavy-based frying pan over a medium heat. Place two duck breasts fatty side down in the pan and reduce heat to low. Cook for 12 minutes without turning.
3 Once the fatty side of the duck looks golden and crispy, turn. Increase heat to medium and cook for 1 to 2 minutes; cooking for longer will make it go past the medium-rare stage.
4 Remove and rest, flesh side down, on a board lined with paper towel. Cook the other two duck breasts in the same way and then set aside for 10 minutes.

Cherry Sauce

• 350g frozen cherries
• 1 tbsp morello cherry jam (we used hillcrest)
• 2 tbsp red wine vinegar
• 2 tbsp ruby port
• 1 cup fresh home-made beef stock
• a pinch ground cinnamon
• ¼ cup morello cherry jam

1 Add the jam and vinegar to a small saucepan; cook over medium heat until it thickens and reduces. As soon as it darkens, add the port and bring to boil. Boil for 2 minutes (to get rid of the alcohol).
2 Add beef stock, cinnamon, a cup of cherries, all the cherry juices and the ¼ cup jam. Simmer until reduced and slightly thickened (20 to 25 minutes).
3 Stir in the rest of the cherries, warm through and serve.

Anna Potatoes

• 6 large waxy
• Mediterranean potatoes
• ½ cup butter, melted
• salt and pepper
• 25cm diameter cast-iron pan

1 Preheat the oven to 190ºC.
2 Peel potatoes, slice thinly using a food processor.
3 Brush pan with melted butter.
4 Arrange a layer of potato slices on the bottom of the pan, starting in the centre, working outwards and overlapping in concentric circles. Brush with melted butter; season well.
5 Arrange a second layer of potatoes on top of the original layer, now starting from the outside and working inwards. Once complete, press it down using the palms of your hands. Brush with melted butter and season well.
6 Now arrange a third layer, starting from the centre again. Press down, brush with butter and season. (You might even be able to make a fourth layer.)
7 Bake on middle rack of oven for 1½ hours.
8 When cooked and golden, remove from oven; leave to rest for 5 minutes.
9 Turn up the oven to grill. Ease a knife around the sides of the potato cake to loosen it, then invert onto a foil-lined baking tray.
10 Grill until golden, then invert again onto a plate. Cut into four wedges and serve.

Text and image: Fairlady