Duck breast with cherries, brown rice and green beans

Ingredients

For 1 serving

• Duck breast150 g
• Cherries100 g
• Balsamic vinegar10 ml
• Brown rice55 g
• Green beans150 g
• Extra virgin olive oil6 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: May – July

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender; drain.
2. Meanwhile wash the cherries, remove the stalks and stone them with a cherry pitter or by halving them; wash and trim the green beans.
3. Score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes. Wrap it in foil and let it rest for 5 minutes.
4. In the drained pan cook the cherries with the balsamic vinegar over medium heat for 5 minutes, until soft and the sauce is dark, glossy and coats a spoon.
5. Meanwhile cook the green beans in boiling salted water for 8 minutes, until tender but still green; drain and dress with the oil and a pinch of salt.
6. Slice the duck and serve it with the cherry sauce, the rice and the green beans.