INGREDIENTS
2 duck breasts (about 1 lb total)
Salt and black pepper to taste
1 cup fresh or frozen cherries (pitted and halved)
1/4 cup shallot (finely minced)
1 garlic clove (minced)
1/2 cup dry red wine (like Pinot Noir or Merlot)
1/4 cup low-sodium chicken broth
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp unsalted butter (cold)
Fresh herbs (1 sprig of fresh thyme and 1 small sprig of rosemary) [1, 2, 3, 4, 5]
INSTRUCTIONS
1. Prepare the Duck
Pat the duck breasts completely dry with paper towels.
Use a sharp knife to score the skin in a crisscross diamond pattern. Be careful not to cut into the meat.
Season both sides generously with salt and black pepper. [1, 2]
2. Sear and Render
Place the duck breasts skin-side down in a cold skillet.
Turn the burner to medium heat. Cooking from a cold pan lets the fat render slowly, resulting in extra-crispy skin.
Cook for 8 to 10 minutes, spooning out excess accumulated fat as needed while leaving a thin layer at the bottom.
Flip the breasts and cook on the flesh side for 3 to 4 minutes for medium-rare (target internal temperature of 135°F)
Transfer the duck to a cutting board, tent loosely with foil, and let rest for 10 minutes.
3. Make the Cherry and Herb Sauce
Pour off all but 1 tablespoon of the remaining duck fat from the skillet.
Set the pan over medium heat, add the shallot and garlic, and sauté for 2 minutes until soft and translucent.
Pour in the red wine, scraping up any browned bits stuck to the bottom of the pan.
Add the cherries, balsamic vinegar, honey, and fresh thyme and rosemary sprigs.
Simmer gently for 5 to 7 minutes until the liquid reduces by half and thickens into a glossy sauce.
Remove the herb sprigs, turn off the heat, and swirl in the cold butter until melted and emulsified. Season with salt and pepper to taste. [1, 2, 3]
4. Serve
Slice the rested duck breasts thinly against the grain.
Arrange the slices on plates and spoon the warm cherry-herb sauce over the top.
Pairs Well With….
Pairs well with Highway 12 Reserve Heritage Red
