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1
Preheat the oven to 375 degrees F.
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2
Score the duck breast using a crosshatch pattern and season both sides with salt and pepper, to taste.
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3
In a large oven proof skillet heat the grapeseed oil, over medium heat, until it begins to smoke, then add the seasoned duck breasts fat side down first.
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4
Cook until golden brown on both sides.
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5
Remove the duck breasts from the skillet to a baking sheet, and bake for another 10 minutes.
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6
Remove the duck to a plate and allow to rest.
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7
Remove all but 1 tablespoon of the duck fat in the same skillet, and over medium heat, add the garlic and chopped onion.
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8
Saute until translucent.
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9
Remove from the heat and add the brandy.
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10
Ignite the brandy with a long kitchen match to burn off the alcohol.
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11
Return the skillet to the heat and add the can of cherries.
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12
Continue to cook for another 4 minutes, then add the heavy cream, chocolate and the fresh chopped rosemary leaves.
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13
Add the cooked duck breasts to the sauce, then remove the pan from the heat and let rest for 5 minutes.
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14
Meanwhile in another skillet, over medium heat, add 1/2 of the butter and a little oil.
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15
When hot, add the cabbage and saute until tender.
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16
Season with salt and pepper and remove from the heat.
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17
Finish the sauce by adding the remaining butter.
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18
Whisk well and adjust seasoning, if necessary.
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19
To serve, spoon some of the cabbage in the center of each plate and top with a duck breast.
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20
Ladle a little of the sauce on top of the duck and serve.
