| 1 |
Simmer the shallots and vinegar in a medium skillet over medium heat almost dry, about 5 minutes. Add the stock, port, and cherries. Bring to a boil. Lower the heat and reduce at a rapid simmer until you have 2 cups, about 25 minutes. Whisk in the mustard and sprinkle with 1/4 teaspoon salt and a sprinkling of black pepper. Set aside while you make the duck. |
| 2 |
Trim off any overhanging fat on the duck. Score the skin side of the duck into the fat in a 3/4-inch crisscross, being careful not to cut into the flesh. |
| 3 |
Heat a large, heavy-bottomed skillet over medium-high and add the duck breasts, skin side down. You should hear a nice sizzle. Lower the heat to medium and cook for 15 minutes on the first side, until most of the fat is rendered and the skin is crispy and deep golden. |
| 4 |
Pour off most of the fat, leaving only a thin film. Flip the duck breasts and cook 10 minutes on the second side. |
| 5 |
Remove from the pan, tent the duck with foil, and let rest for 5 minutes. Slice into 1/2-inch angled pieces and serve with the cherry sauce. |
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