-
1
Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast.
-
2
(Save fat trimmings to render and use for another purpose.)
-
3
With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat.
-
4
Turn breasts over and remove the thin tenderloins from underside.
-
5
Trim away any veiny or ragged bits.
-
6
(Save meaty trimmings for making stock.)
-
7
Season generously on both sides with salt.
-
8
Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill.
-
9
Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides.
-
10
For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended).
-
11
Bring duck to room temperature before cooking.
-
12
Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy.
-
13
Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes.
-
14
Stir in ginger, cayenne and 1/2 teaspoon salt.
-
15
Set aside.
-
16
You should have about 1 cup sauce.
-
17
(Sauce may be made a day or two in advance, if desired.)
-
18
Place a wide cast-iron pan over medium high heat.
-
19
When pan is hot, place duck breasts side by side, skin side down.
-
20
Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark.
-
21
Turn breasts over and cook 5 to 7 minutes more.
-
22
(Alternatively, finish cooking breasts in a 400-degree oven.)
-
23
Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees.
-
24
Remove breasts and let rest on a warm platter for 8 to 10 minutes.
-
25
To finish sauce, put butter in a saucepan over medium high heat.
-
26
Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy.
-
27
Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
-
28
Thinly slice duck breasts at an angle and arrange slices on a platter.
-
29
Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
