Duck & Cherry Sauce (Print-Friendly Version)

Crispy duck paired with bold cherry and wine glaze.

# Ingredients:

→ Main

01 - 4 duck breasts
02 - Ground pepper and salt for seasoning

→ Cherry Reduction

03 - 1 small chopped shallot
04 - 1 tablespoon olive oil
05 - 1/4 cup balsamic vinegar
06 - 1 cup Pinot Noir
07 - 2 tablespoons honey
08 - 1 cup halved cherries

# Steps:

01 - Season scored skin of the duck with salt and pepper. Heat your oven to 400°F.
02 - Place the duck skin side down and cook for around 6-8 minutes until the skin gets golden and crisp. Drain extra fat as needed.
03 - Flip it over and move the pan to the oven for about 6-8 minutes until medium-rare. Rest it for 5 minutes before slicing.
04 - Cook shallots in oil, toss in cherries, wine, vinegar, and honey. Let it cook down until it thickens up.
05 - Cut the duck and drizzle the cherry sauce on top before serving.

# Notes:

01 - Bring the duck to room temperature first.
02 - Save any fat you cook off for later.
03 - Pairs perfectly with Pinot Noir.

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