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.
2 teaspoons vegetable oil
4 (5-ounce) boneless duck breast halves, skinned
1/2 teaspoon salt, divided
1/4 cup finely chopped shallots
1/4 cup black cherry preserves
2 tablespoons brandy
1 (16-ounce) bag frozen pitted dark sweet cherries, thawed
How to Make It
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.
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.