Duck Breast with Cherry Sauce

Method

1. Score the skin of the duck breast in a crosshatch pattern with a sharp knife, taking care not to cut into the flesh, then season generously with thyme on both sides.
2. Place the duck breast skin-side down in a cold skillet, then raise the heat to medium and render the fat slowly for about 15 minutes until the skin is deeply golden and crisp.
3. Flip the duck breast and sear the flesh side for 8 minutes, then transfer to a plate and allow it to rest while you prepare the cherry sauce.
4. Discard most of the rendered duck fat from the skillet, leaving just a thin coating, then add the sour cherries and erythritol and cook over medium heat for 5 minutes, stirring until the cherries begin to break down and the erythritol dissolves.
5. Deglaze the pan with the red wine, scraping up any caramelised bits from the bottom, then let the sauce reduce for 4 to 5 minutes until it reaches a syrupy consistency.
6. Slice the rested duck breast thinly against the grain and arrange the slices on a serving platter, then spoon the warm cherry sauce over the top before serving.