Cherry glazed duck breast on brioche toasts

INGREDIENTS

1 brioche loaf, crusts removed 
2 tablespoons olive oil
2 x 180g duck breasts, skin scored

METHOD

1. For the cherry glaze, heat the oil in a small saucepan over medium heat. Add the garlic and thyme, and cook for 1 minute or un l fragrant. Add the cherries and cook for a further 1‐2 minutes. Add the remaining glaze ingredients with 1/4 cup (60ml) water and bring to a simmer.

2. Reduce heat to low and cook, s rring occasionally, for 15 minutes or un l reduced. Discard thyme and set aside to cool. Place in a small food processor and whiz un l smooth. Set aside.

3. Preheat oven to 200°C. Tear brioche into 18 equal pieces and fa en out to roughly 3cm x 5cm rectangles. Place on a baking tray, brush with a li le oil and cover with a second baking tray. Bake for 10 minutes or un l golden and crisp. Transfer to a wire rack to cool.

4. Season the duck, then place, skin‐side down, in an ovenproof frypan over medium heat. Cook for 6 minutes or un l most of the fat is rendered and the skin is golden. Drain some of the fat from the pan, then cook the duck, bas ng with cherry glaze and turning, for a further 2 minutes for medium or un l cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 5 minutes, then thinly slice.

5. Spread 1 teaspoon cherry glaze on each brioche toast, then top with a slice of duck. Garnish with herbs to serve.