Duck breast with cherry-chocolate sauce

Ingredients for 4 servings:

• 2 ports. Duck breast, approx. 350 g each
• 30 g butter
• 1 tbsp onion(s), finely diced
• 1 tsp flour, heaped
• 250 ml chicken stock, hot, or hot water
• 250 ml juice (sour cherry juice, from the jar)
• salt and pepper
• chili powder
• 1 pinch of cinnamon
• 10 g chocolate, at least 70% cocoa
• 1 tsp honey (optional)
• 4 tbsp sour cherries (drained, from the jar)
• 1 pinch of clove(s), ground
• 1 pinch of vanilla, the scraped pulp

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the meat and pat dry, then score the skin crosswise. Place skin-side down in a cold, non-stick pan without any fat and fry over low heat for 8-10 minutes on each side, depending on thickness. For the sauce, brown the diced onion in the butter, stir in the flour, and pour in the hot stock. Add the cherry juice, bring to a boil, and simmer for about 10 minutes, stirring occasionally. Season with salt, pepper, and chili until it reaches a pleasantly light heat. Finish with a pinch each of cinnamon, clove powder, and vanilla seeds. Dissolve the chocolate in the sauce, add the cherries, and season again to taste. Sweeten to taste with a teaspoon of honey, if desired. Let the meat rest for a few minutes before slicing, then slice diagonally, arrange on a platter, and drizzle with a little sauce. Serve with croquettes and almond-roasted broccoli, red or Brussels sprouts.