Magret Duck Breast with Black Cherry Sauce

• 15 ounces, weight Magret Duck Breast, Skin On
• 7 ounces, weight Canned Black Cherries, Pitted
• 2 Tablespoons Canned Cherry Juice
• 3 Tablespoons Balsamic Vinegar
• Salt And Pepper

1. Preheat oven to 350 F (180 C).
2. Make scores in the magret skin with a knife.
3. In a frying pan over medium high heat, cook the magret breast for 3 minutes on each side, beginning with the skin side.
4. Then put the breasts into an oven safe dish and cook for 12 minutes in the oven.
5. In the meantime, in the same frying pan with a little fat from the duck, cook the cherries with the juice for 5 minutes.
6. Then add the vinegar.
7. Stir to deglaze the pan.
8. Continue to heat over a low heat for 5 minutes.
9. Add salt and pepper.
10. Keep sauce warm until the duck is done.
11. After the duck has been in the oven for 12 minutes, pull it out of the oven.
12. Wrap it in aluminum foil and set it aside to rest for 5 minutes.
13. This will finish it off perfectly.
14. Cut the magret into slices and top with the black cherry sauce.

weight magret, black cherries, cherry juice, balsamic vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/magret-duck-breast-with-black-cherry-sauce/ (may not work)