Duck is one of those ingredients that feels rather special, but is actually very simple to cook. It’s something I always enjoy taking my time with, so it’s tender and full of flavour, and for me what really makes this particular dish are the cherries, even more so when they’re picotas from Extremadura, where I’m from. They’re small, sweet and full of sun, and a crop we wait impatiently for every year. When you cook with them, they bring a beautiful balance of sweetness and acidity to the rich duck, while the addition of a touch of amontillado transforms this simple dish into something that’s deeply Spanish. And remember, it’s always worth using a good sherry and enjoying the rest with the meal.
