Duck with Cherry Sauce (Print Version)

# Ingredients:

→ Main

01 - 4 duck breasts
02 - Salt and pepper to taste

→ Cherry Reduction

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

# Instructions:

01 - Score duck skin, season with salt and pepper. Preheat oven to 400°F.
02 - Cook skin-side down 6-8 minutes until crispy, draining fat.
03 - Flip and transfer to oven for 6-8 minutes until medium-rare. Rest 5 minutes.
04 - Sauté shallot, add cherries, wine, vinegar, and honey. Reduce by half.
05 - Slice duck and serve with cherry reduction sauce.

# Notes:

01 - Start with room temperature duck
02 - Save rendered duck fat
03 - Pairs well with Pinot Noir

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