Spiced Duck Breast With Cherry Sauce

• Sauce:
• 2 teaspoons walnut oil
• 1/3 cup sliced shallots (about 3 small shallots)
• 1/4 teaspoon salt
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cloves
• 6 cups pitted sweet cherries (about 2 pounds)
• 1/2 cup dry red wine
• 1 tablespoon rice vinegar
• Duck:
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Dash of ground red pepper
• 1 1/2 pounds duck breast, skinned
• Cooking spray

1. To prepare sauce, heat oil in a large saucepan over medium heat. Add shallots; cook 10 minutes or until golden brown, stirring occasionally. Add salt and next 6 ingredients (salt through cloves); cook 30 seconds. Add cherries and wine; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove pan from heat, and stir in the vinegar.
2. Preheat oven to 450u0b0.
3. To prepare duck, combine curry powder and next 4 ingredients (curry powder through dash of red pepper), stirring well. Rub duck with spice mixture. Place duck on a shallow roasting pan coated with cooking spray.
4. Bake at 450u0b0 15 minutes or until a thermometer registers 135u0b0 (medium-rare), or until desired degree of doneness. Cut duck diagonally across the grain into slices. Serve with sauce.

walnut oil, shallots, salt, fennel seeds, cumin seeds, black pepper, ground cinnamon, ground red pepper, ground cloves, sweet cherries, red wine, rice vinegar, curry powder, ground ginger, salt, black pepper, ground red pepper, duck breast, cooking spray

Taken from www.myrecipes.com/recipe/spiced-duck-breast-with-cherry-sauce (may not work)