Recipe - Roast Duck Breast With Cherries In A Wine-Herb Sauce

4 Boneless duck breast halves
Salt, pepper
1 tablespoon Olive oil
1 md Onion, thinly cut or sliced up
2 Garlic cloves, minced
1 cup Chicken broth
1 cup Cabernet Franc (a light red
wine)
3 Sprigs fresh thyme
1 tablespoon Chopped Italian parsley
1/3 cup Dried cherries (choose
cherries that aren't too
sweet)
1 tablespoon Honey
1 One half tablespoon Tomato paste
1 tablespoon Balsamic vinegar
Cooked angelhair pasta

I came across this recipe at the Philadelphia Inquirer site:

http://www2.phillynews.com/inquirer/97/Mar/02/food/TWOS02.htm

It sounded so good that I thought I'd share it with you all even though I
haven't tried it yet. It originates with the winemaker at Chateau Ste.
Michelle in Washington. Leslie.

With tip of sharp knife, pierce duck skin in several places. Season duck on
both sides with salt and pepper. Heat heavybottomed skillet. Add duck,
skinside down, and brown five minutes or until fat is rendered from skin.
Turn and brown second side one to two minutes. Remove duck and reserve.

Pour off all but 1 tablespoon duck fat. Add oil and heat. Add onion and
garlic and saute until onion is tender, about five minutes. Add broth,
wine, thyme, parsley, cherries, honey and tomato paste. Bring to boil. Cook
until liquid is reduced by onethird.

Meanwhile, remove and discard duck skin. Using sharp knife, cut duck into
1/8inchthick slices. Return duck to sauce and heat through, about five
minutes. Stir in vinegar and season to taste with salt and pepper.

To serve, arrange mound of hot pasta on each of two plates. Top each with
half of duck and half of sauce. Serve immediately.

Nutritional data per serving: Calories, 903; protein, 79 grams;
carbohydrates, 70 grams; fat, 25 grams; cholesterol, 330 milligrams;
sodium, 281 milligrams. Posted to FOODWINE Digest 06 Mar 97 by Leslie
Duncan duncan@VIANET.ON.CA on Mar 7, 1997