From Cooking Light, October 2008. This is one of the more difficult recipes I've put up on this site. It requires the delicate skill of caramelizing sugar. But, if your cooking skills are up to the challenge, this would be a lovely dish for a company dinner. Serve with green and wax beans.
3 tablespoons sugar
2 tablespoons water
1/2 cup dried tart cherries
3 tablespoons red wine vinegar
1 tablespoon olive oil, divided
Kosher salt, used sparingly
1/3 teaspoon freshly ground black pepper
4 (6-oz.) boneless duck breast halves, skinned
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups pinot noir or other spicy dry red wine
1/2 cup fat-free low-sodium chicken broth
1/4 cup whipping cream
1. Combine sugar and 2 tablespoons water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 5 minutes or until golden (do not stir). Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon). Place pan over low heat until caramelized sugar melts.
2. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Sprinkle a pinch of salt and pepper over duck. Add duck to pan; cook 5 minutes. Turn duck over; cook 4 minutes or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut duck across the grain into thin slices.
3. Return skillet to medium heat. Add remaining 1 teaspoon oil, shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Add wine to pan; increase heat to medium-high. Bring mixture to a boil; cook until reduced to 3/4 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Pour wine mixture through a fine sieve into cherry mixture; discard solids. Bring cherry mixture to a simmer over medium heat. Stir in cream; simmer 3 minutes. Remove from heat; stir in another pinch of salt if desired. Serve sauce over duck. Makes 4 servings.