Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of the 2 large duck breasts in a crosshatch pattern without cutting into the meat.

2. 2

   Season both sides of the duck breasts with 1 teaspoon of sea salt and 0.5 teaspoon of freshly ground black pepper.

3. 3

   Place the duck breasts, skin-side down, in a cold heavy-bottomed pan and render the fat over medium heat for 8 minutes until golden and crispy; then flash-fry the meat side for 2 minutes until browned.

4. 4

   Remove the duck from the pan and let it rest for 5 minutes, then drain off all but 1 tablespoon of rendered duck fat from the pan.

5. 5

   Sauté 1 finely diced small shallot in the remaining duck fat for 2 minutes until softened, then add 1 cup of pitted fresh cherries and cook for another 3 minutes.

6. 6

   Deglaze the pan with 2 tablespoons of brandy, carefully igniting it to burn off the alcohol, then stir in 0.5 teaspoon of ground cardamom, 1 tablespoon of honey, and 1 tablespoon of red wine vinegar, simmering for 1 minute until slightly thickened.

7. 7

   Slice the rested duck breasts against the grain and serve immediately with the cardamom-cherry sauce spooned generously over them.