Crispy Duck With Cherry Sauce

• 2 tbsp olive oil
• 1 None red onion, finely sliced
• 2 strips lemon zest
• 2 sprigs thyme
• 1/3 cup red wine
• 1/2 cup chicken stock
• 1 x 14 oz can pitted cherries in syrup, drained, syrup reserved
• 2 tsp balsamic vinegar
• None None Crispy Duck
• 4 None duck breasts, skin on
• 2 tbsp chilled butter, chopped
• None None Steams green beans, to serve
• None None Roasted potatoes, to serve

1. Heat half the oil in a medium frying pan on high. Saute onion, lemon zest and thyme 4-5 minutes, until onion is tender and lightly golden.
2. Add wine and cook, stirring, 2 minutes. Stir in stock, reserved cherry syrup and vinegar. Bring to a boil, then reduce heat to medium and simmer 3-4 minutes, until liquid is reduced by a third. Add cherries and set sauce aside.
3. For the crispy duck: Heat remaining oil in a large frying pan on medium. Season duck to taste. Add to pan, skin side down, and cook 4-5 minutes, until skin is golden. Turn and cook another 3-4 minutes or to desired doneness. Remove from heat, cover loosely and let rest 5 mins.
4. Return sauce to medium heat and bring to a simmer. Gradually add butter, one piece at a time, whisking constantly until sauce is thick and glossy. Reduce heat to low and cook another 2-3 minutes. Season to taste.
5. Slice duck breast and serve drizzled with sauce. Accompany with steamed green beans and roasted potatoes.

olive oil, red onion, lemon zest, thyme, red wine, chicken stock, cherries, balsamic vinegar, duck breasts, butter, green beans, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/28069 (may not work)