Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 duck breast half and 1/3 cup sauce)

Keep the duck warm by tenting it with foil after you remove it from the pan. If you can plan a day ahead, thaw the cherries in the refrigerator. You can also thaw them under warm running water while the duck cooks. Serve with rice pilaf.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle duck with 1/4 teaspoon salt. Add duck to pan; cook 3 1/2 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; keep warm.

Step 2

Add shallots to pan, and sauté 1 minute. Add 1/4 teaspoon salt, preserves, brandy, and cherries, and cook 2 minutes or until slightly thick.

Ratings & Reviews