Duck Breasts with Pinot Noir and Cherry Sauce

Since I haven't made this recipe yet, my only comment before going in is that the sauce takes approximately 15 minutes to make and I don't think the duck needs to rest 15 min. It would be cold and I don't like cold duck. Fortunately, my brother in law is a hunter and shoots wild game which is free to me, so I have it quite often. I'm thinking of making the sauce first, or cooking the ducks only 2 min aside in put in 250 degree oven. Will make another jcomment and rating later today after I make the recipe. I will serve with garlic mashed potatoes and either green beans or asparagus.

You MUST make sure duck breast in skinned. Otherwise need an additional 3 minutes of cooking. Beware-- duck breasts are VERY expensive. $18 for four. Sauce excellent. Never got sugar to turn golden so moved on. Also, didn't add all the whipping cream. Seemed like too much. Turned out wonderful with just 1/2 the suggested amount. Would be great for company but browning the duck breasts was very messy.

Excellent. I made a brown/white rice mix with some chopped pecans as a side which worked well with the sauce

This was delicious. The sauce was a bit of trouble to make, but tasted great. I had to cook the sugar much longer than 5 minutes for it to turn golden, but it finally did. Definitely be careful then when adding the cherries & vinegar - the sugar hardens quickly & steams a lot. I will definitely make this again for a special occasion.

Our Anniversary Dinner! Yum!