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1
For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
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2
Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
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3
With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
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4
Season the duck breasts with the salt and pepper.
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5
Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
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6
Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
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7
Momentarily remove the duck from the pan and set the duck aside.
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8
Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
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9
Transfer the sage to paper towels to drain.
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10
Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
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11
Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
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12
Remove the duck from the pan and slice the breasts crosswise or diagonally.
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13
For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.
