Duck Breast Brandied Cherry Reduction Sauce

By á-7780

Ingredients

• 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

Preparation

Step 1

Set a 10-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the brandy and tilt the pan toward the flame to flambee. Cook until the fire goes out, about 1 minute. Add the vinegar to the pan and continue to cook until it is almost completely reduced, about 2 minutes. Add the stock and chopped rosemary. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove from the heat, swirl the cold butter into the sauce and season with salt and pepper, to taste.