Duo of duck

Name: Duo of duck
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

45 min

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

Preparation

Preparation20 min

Cook time25 min

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.