Cherry duck breast

I think we need a little backstory with this one, though. Although it might be because of that one time I roasted a whole duck for like 4 hours and ended up with burned dried-out duck… grr bad recipes! But here we are- 2 duck breasts later and 2 duck legs awaiting their fate for my attempt at confit-ing. I will take that deal! Let me know if you have any recommendations.
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Duck Breasts with Cherries

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Duck With Cherries and Red Wine Vinegar Recipe - NYT Cooking

It was a hit. This is a very impressive dish. Note - I think it is much better with dried black cherries. Hydrate with port or brandy. I also use tupelo honey because I can get it in Florida and it does make a difference. I did make the cherry sauce and made a few alterations to improve.
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Duck Breast with Cherry Sauce

Yummly Tender seared duck breast with crispy, seasoned fat sliced thin and served over a reduction of sweet dried cherries, savory shallots, bold red wine and creamy butter. Pan-Seared Duck Breast is the perfect, easy date night in dinner that looks and tastes fancy, but is actually simple to prepare. This post contains affiliate links.
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Save fat trimmings to render and use for another purpose. With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. Save meaty trimmings for making stock.
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