Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Score the duck breasts diagonally on the skin side through the fat and rub with a little sea salt. Heat an oiled frypan or chargrill pan over medium-high heat and cook duck, skin-side down, for 3 minutes or until golden brown. Turn and cook for 10 seconds to seal. Transfer to a baking tray and roast for 5-7 minutes until pink in the centre (medium-rare). Scatter with leaves from 1 of the rosemary sprigs.
• 3.
  Melt the butter and 1 teaspoon oil in a large frypan over high heat and cook until golden. Add cherries and remaining rosemary leaves. Season well with freshly ground black pepper. Add the vino cotto and bring to the boil to deglaze the pan, stirring to remove any bits from bottom of pan. Add veal glaze and return to the boil. Simmer for 1 minute or until sauce thickens. Set sauce aside if preparing ahead. Otherwise, stir in the extra butter, if using, adding one piece at a time until the sauce is glossy.
• 4.
  Slice duck and serve with cherries, sauce and steamed beans.