# 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.