Seared duck breasts served with a simple pan sauce made from dried cranberries and cherries, pinot noir and finished with just a touch of cream and butter make this an elegant, hauntingly appealing dish
- black pepper
- clove garlic
- Dried cranberries
- dried tart cherries
- duck breasts
- heavy cream
- minced shallots
- Pinot Noir wine
- raspberry vinegar
- unsalted butter
- veal or duck demi-glace
- Preheat the oven to 400Â°F.
- Combine the sugar and water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves. Boil until the mixture turns golden, about 6 minutes. Remove from the heat and carefully add the vinegar, cherries, and cranberries swirling the pan until the caramel dissolves.
- With a sharp knife, score the skin of each duck breast in a crosshatch pattern, taking care to not cut into the flesh. Season the duck with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- Heat a large nonstick skillet over medium
- While the duck is in the oven, pour off all but 2 tablespoons of fat from the skillet and heat over medium. Add the shallots and garlic
- To serve, slice duck breasts thinly across the grain, fan over 4 plates and spoon warm sauce over.