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Ingredients

• For the brandied Cherry Reduction:
• 2 teaspoons olive oil
• 2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 3/4 cup brandied cherries, halved
• 1/4 cup brandy
• 2 tablespoons balsamic vinegar
• 1 1/2 cups rich duck or chicken stock
• 1 teaspoon chopped fresh rosemary leaves
• 1 tablespoon cold butter
• salt and freshly ground black pepper
• For the Duck Breast:
• 2 Magret duck breast halves, 12 to 16 ounces each
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• rosemary sprigs, for garnish

Description

Absolutely Delicious.

Group Recipes