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1
Set a 1-quart saucepan over medium-high heat and add the olive oil.
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2
Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries.
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3
Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute.
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4
Deglaze the pan with the vinegar, and when the vinegar is almost completely reduced, about 3 minutes, add the stock and chopped sage.
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5
Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes.
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6
Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.
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7
Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water.
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8
Season with salt and pepper and place the butter in the pan.
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9
Bring to a boil over high heat.
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10
Cook until crisp-tender, 6 to 7 minutes.
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11
Preheat the oven to 400 degrees F.
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12
Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern.
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13
Heat a 12-inch saute pan over medium-low heat.
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14
Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet.
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15
Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes.
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16
Pour off the fat from the pan and reserve 2 tablespoons of it on the side.
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17
Turn the breast over, and place in the hot oven for 10 minutes.
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18
Remove from the oven, allow to rest for 3 minutes, and slice each breast into 12 slices.
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19
Serve while hot.
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20
Place the potatoes in a saucepan and cover with water.
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21
Set over high heat and bring to a boil.
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22
Cook the potatoes until tender, about 7 to 8 minutes.
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23
Remove from the heat and cool under running cold water.
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24
Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise.
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25
Season the potatoes with salt and pepper, to taste.
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26
Heat a 10-inch saute pan with the reserved duck fat over medium high heat.
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27
Place the potatoes, cut-side down, in the pan and cook the potatoes until browned and crispy, about 3 minutes.
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28
Turn over and cook for another 3 minutes.
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29
Remove from the pan and serve with the duck.
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30
To serve the dish, divide the haricots verts evenly between 4 warmed entree plates.
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31
Place 4 fingerling potato halves on each of the plates, and 6 slices of the duck breast fanned out along the plate.
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32
Drizzle about 1/4 cup of the sauce on each plate and serve garnished with fresh or fried sage leaves.
