Cherry Sauce - Duck Breast

Cherry Sauce with Duck Breast
Ingredients:

8 oz pitted cherries, fresh or frozen and thawed

1 cup fruity red wine

2 tablespoons currant, cherry or raspberry jam or jelly

⅓ cup red wine vinegar

2 garlic cloves

3 tabslepoons butter, cut into cubes

Duck breast

Directions:

Put the cherries in a small saucepan with the wine and jelly. Simmer, stirring occasionally until the cherries are just tender, 3-5 minutes. Set the pan aside. 

Sear the duck breast, chicken thighs or beef cut (whichever you are serving this with) on a cast iron or sauté pan and cook until desired temperature. Remove the meat and set aside to rest. 

Keep the saute pan on the heat and deglaze with the vinegar and boil, stirring to dissolve the juices. Whisk in the garlic. 

Pour in the wine from the cherries, holding back the fruit with a spoon or sieve, Boil until the wine is slightly syrupy and reduced by half, 2-3 minutes. 

Stir in the cherries and heat them gently. Take the pan from the heat and stir in the butter a piece at a time. 

Taste and adjust the seasoning with salt and pepper. 

Carve the poultry or meat into slices. Arrange on a plate and spoon on the cherries. Cover with the sauce and serve.