Step 1: Score duck breasts with diagonal lines cutting through the fat, but not right into the flesh, and rub with salt and chopped rosemary.

Step 2: On a grill plate or a medium hot pan gently seal the duck breasts fat side down for about 10 minutes – every now and again tipping the rendered fat into a container for later use. Once the fat side has crisped up, turn the breast over and seal on the other side. Cook the breasts for a total of about 20 minutes, turning every few minutes to seal all sides. Remove from the pan and leave to rest in a warm place for at least 10 – 15 minutes.

To make the sauce:

Step 3: Take two tablespoons of the butter to nut brown with a dash of oil to inhibit burning. Add well-drained cherries and remaining rosemary sprig. Season well with freshly ground black pepper, as it will heighten the flavour. Deglaze the pan with Vino Cotto or balsamic vinegar. Add stock and increase the temperature until the sauce has reduced down to a syrupy glaze. Add the remaining two tablespoons of very cold butter at the last moment for a velvety finish to the sauce.