Duck Breasts with Pinot Noir and Cherry Sauce

By Ritamay

This recipe starts with a gastrique, a combination of caramelized sugar, vinegar and fruit. Whipping cream finishes the sauce, adding velvety richness that underscores the robust flavor of duck. Serve with green and wax beans.

Ingredients

• 3 T. sugar
• 2 T. water
• 1/2 cup dried tart cherries
• 3 T. red wine vinegar
• 1 T. olive oil, divided
• 1/4 t. salt, divided
• 1/8 t. freshly ground black pepper
• 4 6-oz. boneless duck breast halves, skinned
• 1/4 cup chopped shallots
• 1 garlic clove, minced
• 1 1/2 cups pinot noir or other spicy dry red wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup whipping cream

Preparation

Step 1

Combine sugar and 2 T. water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 5 minutes, or until golden (do not stir). Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon). Place pan over low heat until caramelized sugar melts.

Heat 2 t. oil in a large non-stick skillet over medium-high heat. Sprinkle ⅛ t. salt and pepper over duck. Add duck to pan; cook 5 minutes. Turn duck over; cook 4 minutes, or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut duck across the grain into thin slices. Return skillet to medium heat. Add remaining 1 t. oil, shallots and garlic to pan; cook 1 minute, or until tender, stirring frequently. Add wine to pan; increase heat to medium-high. Bring mixture to a boil; cook until reduced to ¾ cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced to ½ cup (about 6 minutes). Pour wine mixture through a fine sieve into cherry mixture; discard solids. Bring cherry mixture to a simmer over medium heat. Stir in cream; simmer 3 minutes. Remove from heat; stir in remaining ⅛ t. salt. Serve sauce over duck. Yield: 4 servings (serving size: 1 duck breast half, and ¼ cup sauce).