Duck and cherry salad

Herb dressing

• 2 sprigs fresh flat-leaf parsley leaves only
• 2 sprigs fresh mint leaves only
• 2 sprigs fresh thyme leaves only
• 40 g extra virgin olive oil
• 2 tsp white wine vinegar
• salt to season
• ground black pepper to season
• 200 g canned Morello cherries pitted

Duck breasts

• 4 duck breasts, skin on (approx. 800 g)
• salt to season
• ground black pepper to season

Tarragon cream sauce

• 3 egg yolks
• 50 g caster sugar
• 30 g tarragon vinegar (see Tips)
• 1 pinch ground black pepper
• 120 g pouring (whipping) cream

Assembly

• 1 bunch lettuce leaves of choice, leaves separated