Seared Duck Breast Halves With Balsamic Cherry Reduction

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless duck breast halves
• 3 teaspoons extra virgin olive oil, divided
• salt, to taste
• 1/2 cup wine
• 2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon extra virgin olive oil
• 1/2 cup chicken stock
• 1 1/2 tablespoons fresh sage, chopped
• 1 -2 garlic clove, peeled and minced
• 1/2 teaspoon onion powder
• fresh ground pepper, to taste

Recipe

• 1 to prepare marinade, whisk balsamic vinegar through pepper together until combined.
• 2 marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
• 3 remove duck from marinade; reserve marinade.
• 4 wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
• 5 heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
• 6 add the duck breast halves and cook 3 minutes on each side, or until golden brown.
• 7 remove to platter and keep warm.
• 8 turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
• 9 add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
• 10 taste and adjust for seasoning if needed.
• 11 pour reduction (sauce) over duck and serve at once.