Roasted Duck Breast with Cherry Sauce

• 4 duck breasts, 6 to 8 ounces each
• 2 shallots, finely chopped
• 1/2 cup sherry vinegar
• 1 teaspoon sugar
• 1 pint duck demi-glace (beef will also work)
• Salt and pepper
• 2 ounces butter
• 1 cup griottes (small tart cherries from Provence, available in specialty shops)

1. Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy.
2. Then flip meat over and roast until juices run clear.
3. Remove meat from pan and let rest.
4. Drain fat from pan.
5. Add shallots, vinegar and sugar, cook until liquid caramelizes.
6. Add demi-glace and season with salt and pepper.
7. Strain hot sauce and finish by adding butter and cherries.
8. Place each breast on a plate and slice.
9. Serve with cherry sauce poured on top.

duck breasts, shallots, sherry vinegar, sugar, salt, butter, griottes

Taken from www.foodnetwork.com/recipes/roasted-duck-breast-with-cherry-sauce-recipe.html (may not work)