Duck With Harvest Medley

• 4 cups water
• 2 cups pearl onions
• 2 cups balsamic vinegar
• 1/4 cup maple syrup
• 2 tablespoons brown sugar
• 1 cup dried cherries
• 6 duck breasts with skin (5 ounces each)
• 1 tablespoon thinly sliced fresh sage leaves
• 2-1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 4 medium sweet potatoes, peeled and diced
• 1/2 cup chicken broth
• 1/4 cup white wine or additional chicken broth
• 1 teaspoon ground cumin
• 1/3 cup chopped pecans, optional
• 1 tablespoon minced fresh parsley

1. In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In another large saucepan, bring the vinegar, syrup and brown sugar to a boil. Reduce heat; simmer, uncovered, 15 minutes or until liquid is nearly reduced by half. Add cherries; simmer 3-5 minutes. Remove from heat; set aside.
3. Preheat oven to 375u0b0. Cut a pocket in each duck breast. Stuff with sage; sprinkle with 1-1/2 teaspoons salt and 1/2 teaspoon pepper. Place skin side down in a large skillet. Cook over medium-low heat 10-12 minutes or until most of the duck fat has melted. Turn; cook 2-3 minutes or until lightly browned. Reserve drippings.
4. Transfer duck to a 15x10x1-in. baking pan. Bake, uncovered, 15-22 minutes or until meat reaches desired doneness (for medium, a thermometer should read 165u0b0; well-done, 180u0b0).
5. In duck drippings, saute sweet potatoes and pearl onions 6-8 minutes or until lightly browned. Stir in broth, wine, cumin, and remaining salt and pepper. Cook 3-5 minute or until potatoes are tender. Stir in pecans if desired. Serve with duck and cherry sauce. Garnish with parsley.

water, pearl onions, balsamic vinegar, maple syrup, brown sugar, cherries, duck breasts with skin, sage, salt, pepper, sweet potatoes, chicken broth, white wine, ground cumin, pecans, parsley

Taken from www.tasteofhome.com/recipes/duck-with-harvest-medley/ (may not work)