Pan-Seared Duck Breast with Cherry Port Sauce

• 2 duck breasts
• 1 cup fresh cherries
• 1/2 cup port wine
• 1 shallot
• 1/2 cup chicken stock
• 1 tbsp unsalted butter
• 2 sprig fresh thyme
• 1 tsp sea salt
• 1 tsp black pepper

Instructions

1. 1

   Score the duck skin in a crosshatch, season with salt and pepper, and place skin-side down in a cold skillet.

2. 2

   Render slowly over medium-low heat until the skin is deep golden and crisp, about 10 minutes.

3. 3

   Flip and cook 3 to 4 minutes more for medium-rare, then rest the breasts skin-side up.

4. 4

   Pour off most of the fat, soften the minced shallot, then add cherries, port and stock.

5. 5

   Reduce the sauce until syrupy and swirl in the butter off the heat.

6. 6

   Slice the duck thinly and fan it over the cherry port sauce.