Seared Duck Breast with Cherry Pan Sauce

• 4 pieceduck breasts (magret)(approx 200 g each)
• 250 gfresh or frozen sour cherries(pitted)
• 150 mldry red wine
• 200 mlchicken or duck stock
• 2 pieceshallot(finely diced)
• 30 gunsalted butter(cold, cubed)
• 2 sprigfresh thyme
• 1 tbspcaster sugar
• 1 tbspred wine vinegar
• salt and black pepper(to season)

Method

1. 1

   Score duck skin in a crosshatch pattern without cutting into the flesh. Season generously with salt and pepper. Place skin-side down in a cold skillet, then set over medium-low heat; cook for 14–16 minutes, draining fat every few minutes, until skin is deeply golden and most fat has rendered.

2. 2

   Flip duck and cook flesh-side for 4 minutes for medium-rare (65 °C internal). Rest on a wire rack 8 minutes.

3. 3

   Pour off most fat from the skillet, leaving 1 tsp. Sauté shallots 2 minutes. Deglaze with red wine; reduce by half. Add stock, thyme, cherries, sugar, and vinegar; simmer 8 minutes until sauce coats a spoon.

4. 4

   Remove from heat and whisk in cold butter cubes to finish and gloss the sauce. Slice duck breasts and serve with cherry sauce spooned over.