Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion (1 small)
- 3 garlic cloves, crushed
- 1 tablespoon finely chopped shallot
- 1 teaspoon tomato paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Scant 1/4 teaspoon dried hot red pepper flakes
- 3/4 teaspoon salt
- 1/2 cup coarsely chopped red bell pepper (1/2 medium)
- 1 plum tomato, coarsely chopped
- 1/4 cup dry red wine
- 1 1/2 to 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon Dijon mustard
- 1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
- 2 (3/4-lb) boneless Moulard duck breasts with skin*
- 2 tablespoons water
- 1 tablespoon chopped fresh tarragon or chives
Description
The Bright Flavor Of Cherries Gives Duck Breast Seasonal Flair.
Gourmet Magazine
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