Duck Breasts With Balsamic Cherry Glaze

Mashed or scalloped potatoes would be a perfect accompaniment to this rich dish.

For the glaze , combine the balsamic vinegar , honey , cherries and cayenne pepper in a small saucepan.

Bring to a boil , reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick , syrupy glaze.

Keep warm until ready to serve.

With the point of a knife , score the skin side of the duck breasts in a crosshatch pattern , being careful not to pierce the flesh.

Season the duck breasts with the salt and pepper.

Preheat a dry saute pan over medium / high heat before adding the breasts , skin-side down.

Cook the duck over medium / high heat approximately 6 to 8 minutes.

Momentarily remove the duck from the pan and set the duck aside.

Fry the sage leaves in the rendered duck fat for 1 to 2 minutes , or until the leaves are crisp and dark green.

Transfer the sage to paper towels to drain.

Remove the excess fat from the saute pan , then add the duck back into the hot pan.

Saute the opposite side of the breasts for another 3 to 4 minutes.

Remove the.

balsamic vinegar, honey, dried tart cherry, cayenne pepper, boneless duck breasts, salt and pepper, fresh sage leaves