For the Balsamic Cherry Reduction:

• 2 teaspoons olive oil
• 2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 1/2 cup dried cherries
• 1/2 cup balsamic vinegar
• 11/2 cups rich duck or chicken stock
• 2 teaspoons chopped fresh sage leaves
• 1 tablespoon cold butter
• Salt and black pepper

Directions

Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the vinegar, and when the vinegar is almost completely reduced, about 3 minutes, add the stock and chopped sage. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes. Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.

For the Duck Breast:

• 2 duck breast halves, 12 to 16 ounces each
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• Fresh or fried sage leaves, for garnish

Preheat the oven to 400 degrees F.

Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan. Turn the breast over, and place in the hot oven for 10 minutes. (internal temp 130) Remove from the oven, allow to rest for 3 minutes, and slice each breast into 12 slices. Serve while hot.