Duo of duck

Ingredients

• 1 duck breast
• kosher salt
• freshly ground black pepper
• 1/2 pound fresh cherries
• 3/4 cup Pinot Noir wine
• 1/2 teaspoon dried thyme
• 2 teaspoons sugar
• 1/2 ounce Kirsch
• the juice and pulp of one clementine

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Preparation

• Preheat oven to 350 degrees. Allow the duck breast to come to room temperature and then score the fat in a cross-hatch pattern.
• Season the duck breast well with salt and pepper. Place fat-side down in a cold cast iron skillet. Place the pan over high heat and sear the duck until the fat is rendered out and the skin releases easily from the pan, 8-10 minutes.
• Flip the breast and cook on the other side for 2-3 minutes. Then place the entire skillet in the oven and cook until the internal temperature is 155 degrees, about 20 minutes.
• Allow to rest at least five minutes before slicing and serving with the Pinot-Cherry sauce and couscous.
• In the meantime, place the cherries, wine, thyme and sugar in a medium saucepan. Bring to a boil over medium heat and allow to reduce to about 1/2 the amount of liquid.
• Stir in the Kirsch and the clementine juice and pulp and continue to cook another minute or so. Allow to cool and serve over the duck breast.