Ingredients
1 1/2 cups fruity red wine with Zinfandel, Shiraz or Merlot.
1 cup ruby port
1 1 1/4 inch piece fresh ginger, peeled
1 to 2 tbsp granulated sugar
1 tbsp balsamic vinegar
1 tsp cornstarch
2 cups fresh sweet or sour cherries pitted and halved (about 11 oz.)
kosher salt and freshly ground black pepper
2 tbsp coarsely cracked black peppercorns.
6 small or 3 large skin-on duck breats (about 3 lbs total)
Preparation
Put the wine, port ginger, and sugar (1 tbsp for sweet cherries, 2 tbsp for sour) in a medium sauce pan over high heat. Bring to a boil, reduce the heat as needed and simmer until reduced by half, 8 - 12 minutes.
In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside.
Put duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly.
Heat a heavy-duty 12 inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6-8 minutes. Carefully spoon off and discard all but about 1 tbsp of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of the breast reads 135 degrees F for medium rare, 4-8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes.
Meanwhile, warm the sauce over very low heat. cut each duck breast on the diagonal into 1/2-inch thick slices and serve with the sauce.
