Duck Breast with Sour Cherry Sauce Recipe

Make evenly spaced diagonal cuts through skin but not meat across each breast; sprinkle both sides of each with salt and pepper. In large ovenproof skillet (preferably cast-iron), brown skin side of breasts over high heat. Turn so skin side is up; transfer to 425F/220C oven and roast until pink in centre of thickest part, about 10 minutes for small breasts or 12 minutes for large.

Meanwhile, after a few minutes of roasting, pour 2 tbsp/30 mL of the duck fat from skillet into saucepan over medium heat; add shallots and garlic and fry until softened, about 3 minutes. Stir in wine, syrup, stock concentrate, thyme and 1/4 cup/60 mL water and boil for 1 minute. Remove from heat and set aside.

Transfer roasted duck breasts to serving platter; let stand, keeping warm, for 5 minutes.

Meanwhile, discard remaining fat from skillet; over medium-high heat, add wine mixture to skillet and cook, stirring and scraping any brown bits from bottom of pan. Stir in cherries; boil until cherries are softened and sauce is reduced by about one-third.

Mix cornstarch with enough water to make thin paste; stir into sauce and boil for 1 minute. Slice breasts crosswise; pour any juices on platter into sauce. Stir parsley into sauce; spoon over duck.

Makes 4 servings.