Pan-Seared Duck Breast with Cherry Pinot Noir Sauce

Directions

• Preheat oven to lowest temperature.
• With a sharp knife, make three long shallow cuts about 1/2-inch (1.3cm) apart, just through the skin of each half breast.
• Season the breasts generously with salt and pepper.
• Heat a large skillet over medium heat, until hot.
• Place the breasts, skin-side down, in the skillet.
• Cook for 8 minutes; the skin should be deep golden brown.
• Turn the breasts and cook for 3 minutes (for medium rare), or longer.
• Transfer the breasts to a heatproof dish and place in the oven to keep warm.
• Remove all but two tablespoons (30 ml) of the duck fat from the skillet.
• Place the skillet over medium heat and add the shallot and garlic.
• Cook for 1 minute, stirring often, until the garlic is lightly browned.
• Raise heat to medium-high and pour the wine and chicken stock into the skillet.
• Bring to a low boil and cook for 5 minutes to reduce the liquid and thicken it slightly.
• Add the cherries and cook for 2 minutes.
• Remove the skillet from heat and quickly whisk in the butter.
• Season with salt and pepper to taste.
• Remove duck breasts from the oven and cut on a diagonal into 1/2-inch (1.25 cm) slices.
• To serve, divide the rice among four plates, arrange the duck slices over the rice and spoon the sauce over and around the duck.