North York Moor Wild Duck Salad

# Season the duck breasts with salt and pepper and cook (with the skin on) in a hot pan until they have colour on both sides and then cook in a hot oven at 180°C for approximately 5 minutes. # Remove the duck and allow to rest in a warm place.

To caramelise the cherries

# Firstly remove the stones from the cherries. # Heat the sugar in a pan until it turns caramel in colour, then add the cherries and the sloe gin. # Next add the butter and heat the whole mixture together until you are left with a tasty caramel cherry 'stew'.

To assemble the dish

# Arrange the washed salad onto the plate. # Remove the skin from the duck breast and slice thinly, then arrange this on top of the salad. # Finally spoon the cherries and sauce around the meat and serve.