Ingredients
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4 boneless skinless duck breast halves
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3 teaspoons extra virgin olive oil, divided
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salt, to taste
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1/2 cup white wine
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2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
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3 tablespoons balsamic vinegar
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2 tablespoons honey
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1 teaspoon extra virgin olive oil
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1/2 cup chicken stock
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1 -2 garlic clove, peeled and minced
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1 1/2 tablespoons fresh sage, chopped
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1/2 teaspoon onion powder
Instructions
- To prepare marinade, whisk balsamic vinegar through pepper together until combined.
- Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
- Remove duck from marinade; reserve marinade.
- Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
- Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
- Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
- Remove to platter and keep warm.
- Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
- Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
- Taste and adjust for seasoning if needed.
- Pour reduction (sauce) over duck and serve at once.