Seared Duck Breast Halves With Balsamic Cherry Reduction

The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless skinless duck breast halves
• 3  teaspoons extra virgin olive oil, divided
•  salt, to taste
• 1⁄2 cup white wine
• 2⁄3 cup fresh cherries, pitted and halved (or 1/3 cup dried)

• Marinade

• 3  tablespoons  balsamic vinegar
• 2  tablespoons honey
• 1  teaspoon extra virgin olive oil
• 1⁄2 cup  chicken stock
• 1 1⁄2 tablespoons fresh sage, chopped
• 1 -2  garlic clove, peeled and minced
• 1⁄2 teaspoon onion powder
•  fresh ground pepper, to taste

Directions

1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.
2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
3. Remove duck from marinade; reserve marinade.
4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
7. Remove to platter and keep warm.
8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
10. Taste and adjust for seasoning if needed.
11. Pour reduction (sauce) over duck and serve at once.