Ingredients
- 1/2 lb fresh dark sweet cherries
- 1/2 cup dry red wine
- 4 duck breasts with skin
- 1 tsp sea salt
- 1/2 tsp coarsely ground pepper
- 2 tbsp cognac
- 1/4 cup cherry syrup
- 1/2 tsp dried thyme
- 2 oz cherry brandy
- 1 tsp cornstarch
- 1/4 cup water
Steps
- Pit the cherries, then season the duck breasts with salt and pepper.
- Place the duck skin-side down in a large cold ovenproof skillet, and cook over medium heat for 8 to 10 minutes.
- Turn the duck and cook for 3 minutes, then roast the skillet at 400 F for 10 to 15 minutes, until the thickest part reaches 165 F.
- Transfer the duck to a plate and rest it for 10 minutes.
- Add the wine, cognac, cherry syrup, cherries, and thyme to the skillet, then simmer for 6 minutes.
- Stir the cornstarch with the water, add it to the skillet with the cherry brandy, and simmer for 2 minutes until thickened.
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