Duck Breasts With Balsamic Cherry Glaze

1. 1

   For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.

2. 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.

3. 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.

4. 4

   Season the duck breasts with the salt and pepper.

5. 5

   Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.

6. 6

   Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).

7. 7

   Momentarily remove the duck from the pan and set the duck aside.

8. 8

   Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.

9. 9

   Transfer the sage to paper towels to drain.

10. 10

    Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.

11. 11

    Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).

12. 12

    Remove the duck from the pan and slice the breasts crosswise or diagonally.

13. 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.

* Per serving · 4 servings · Values may vary.