Pan-Seared Duck Breast with Cherry Pinot Noir Sauce

A slightly sweet cherry sauce enhances this tender, moist, crispy duck breast. Pair with California Pinot Noir or Zinfandel.

Ingredients

Serves 4

Preheat oven to lowest temperature.
With a sharp knife, make three long shallow cuts about 1/2-inch (1.3cm) apart, just through the skin of each half breast.
Season the breasts generously with salt and pepper.
Heat a large skillet over medium heat, until hot.
Place the breasts, skin-side down, in the skillet.
Cook for 8 minutes; the skin should be deep golden brown.
Turn the breasts and cook for 3 minutes (for medium rare), or longer.
Transfer the breasts to a heatproof dish and place in the oven to keep warm.
Remove all but two tablespoons (30 ml) of the duck fat from the skillet.
Place the skillet over medium heat and add the shallot and garlic.
Cook for 1 minute, stirring often, until the garlic is lightly browned.
Raise heat to medium-high and pour the wine and chicken stock into the skillet.
Bring to a low boil and cook for 5 minutes to reduce the liquid and thicken it slightly.
Add the cherries and cook for 2 minutes.
Remove the skillet from heat and quickly whisk in the butter.
Season with salt and pepper to taste.
Remove duck breasts from the oven and cut on a diagonal into 1/2-inch (1.25 cm) slices.
To serve, divide the rice among four plates, arrange the duck slices over the rice and spoon the sauce over and around the duck.