Roasted Duck Breast with Cherry Sauce

1. 1

   Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy.

2. 2

   Then flip meat over and roast until juices run clear.

3. 3

   Remove meat from pan and let rest.

4. 4

   Drain fat from pan.

5. 5

   Add shallots, vinegar and sugar, cook until liquid caramelizes.

6. 6

   Add demi-glace and season with salt and pepper.

7. 7

   Strain hot sauce and finish by adding butter and cherries.

8. 8

   Place each breast on a plate and slice.

9. 9

   Serve with cherry sauce poured on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.