Seared Duck Breast Halves With Balsamic Cherry Reduction

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The marinade becomes the sauce in this easy yet sophisticated recipe. (submitted for the ready set cook summer 2004 contest)

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Steps

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To prepare marinade , whisk balsamic vinegar through pepper together until combined.

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Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours , turning occasionally.

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Remove duck from marinade.

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Reserve marinade.

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Wipe and pat duck breast halves dry with paper towels , rub on all sides with one teaspoon of olive oil , and sprinkle with salt.

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Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.

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Add the duck breast halves and cook 3 minutes on each side , or until golden brown.

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Remove to platter and keep warm.

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Turn heat to high.

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Add wine to skillet and bring to a boil , scraping the bottom to release browned bits.

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Add reserved marinade and cherries and cook , stirring frequently , several minutes or until sauce has reduced by about half.

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Taste and adjust for seasoning if needed.

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Pour reduction over duck and serve at once.

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Ingredients

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boneless skinless duck breast halves, extra virgin olive oil, salt, white wine, fresh cherries, balsamic vinegar, honey, chicken stock, fresh sage, garlic clove, onion powder, fresh ground pepper