Duck Magrets With Red Wine Cherries

• 500 grams dark cherries, pitted (regular cherries are good, too)
• 3-4 tablespoons honey ( like sunflower, acacia)
• 200 milliliters red wine
• 1 sprig rosemary
• 1 good dash of fleshly ground black pepper
• 2 large magrets de canard/duck breast, 400 g eachs

1. In a saucepan, bring red wine and cherries to boil over medium heat.
2. Stir in the honey, add the rosemary sprig and season with black pepper.
3. Allow to simmer for 5-10 minutes. Serve warm or cold.
4. Using your sharpest knife, incise the skin of the magrets in a crosswise pattern (about 1 inch wide).
5. In a cast iron pan, place the meat skin side down and fry over medium heat until all fat has rendered (it s ok to place the meat in the cold pan). Spoon out the fat from time to time and save for another time.
6. After 15-18 minutes, flip the breast over and fry for another 1-2 minutes. Leave to rest on a plate. Serve with the cherries and potatoes fried in duck fat.

honey, milliliters red wine, rosemary, ground black pepper, magrets de canardduck breast

Taken from food52.com/recipes/60194-duck-magrets-with-red-wine-cherries (may not work)