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1
In a small bowl, soak the apricots, apples, and cherries in the Vin Santo.
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2
Using a knife, cut or score the fat of the duck breasts in a crosshatched pattern, cutting through the fat, down to the meat, but not into the meat (this allows the fat to escape more easily as it cooks).
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3
Season generously with salt.
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4
Preheat the oven to 350F.
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5
Coat a large saute pan with about a tablespoon of olive oil.
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6
Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded).
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7
Bring the pan to low heat and render the fat from the duck breasts.
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8
This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out.
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9
This process will take about 20 to 25 minutes, maybe more.
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10
As the fat builds up in the pan, scoop it out, but SAVE IT!
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11
When the fat has rendered from the breasts you will see the meat through the score marks.
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12
At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side.
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13
Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare.
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14
Remove any remaining fat from the pan and set the pan aside to make the sauce (look at mesaving you dishes!).
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15
Remove the duck from the oven and let rest for about 10 minutes before slicing.
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16
Strain the Vin Santo from the dried fruit, add it to the saute pan, bring to medium-high heat, and reduce it until its almost a syrup.
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17
Add 1/2 cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt.
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18
When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat.
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19
Taste to make sure the sauce is yummy and reseason if needed.
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20
Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck.
