Pan-Seared Duck Breast with Cherry Gastrique

1.Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

2.Season both sides of the duck breasts generously with salt and pepper.

3.Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and allow the fat to render slowly, cooking for about 6-8 minutes until the skin is crispy and golden brown.

4.Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare, or longer if desired. Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.

5.In the same skillet, pour off excess fat, leaving about 1 tablespoon. Add the pitted cherries and cook for 2-3 minutes until they start to soften.

6.Stir in the sugar and cook until it begins to caramelize, about 2 minutes. Be careful not to burn it.

7.Add the red wine vinegar and scrape up any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes until slightly reduced.

8.Pour in the chicken stock and continue to simmer until the sauce thickens, about 5-7 minutes.

9.Remove the skillet from heat and stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.

10.Slice the duck breast and serve it drizzled with the cherry gastrique.