| Roast Liberty Duck Breast
With Red Wine Cherry Reduction
Serve with a side of Organic Kale with Cannellini Beans
For the holidays, this is a sophisticated and festive dish good for dinner parties but still really quick and easy to prepare. On top of that, it is gluten-free and dairy-free too!
Happy Holidays and enjoy Cooking!
Nona Lim
www.cooksf.com
Duck Breast with Red Wine Cherry Confit
(Serves 8)
8 duck breast
8 oz red wine
4 oz dried organic bing cherries
2 oz caster sugar
2 tbs red wine vinegar
1 tsp sea salt
1 tsp pepper
Instructions
Prepping instructions
1. Prepare the cherry reduction by mixing the red wine, cherries, sugar, and vinegar together. (If you have time, you can get this going first the night before.)
2. Score the duck skin (making criss cross marks) and season with salt and pepper. (I find that this helps to crisp the skin and drain the fat a little better.)
Cooking instructions
1. Preheat the oven to 375 F.
2. Line pan with aluminum foil to ease cleaning. Place duck breast skin down on pan.
3. Roast for 6 to 8 min on each side. (Tip: Meat should still be pink inside and not overcooked.)
4. Remove duck breast and set duck onto paper towel to soak up any unwanted oil.
5. Pour cherry mixture into saucepan.
6. Heat under very low fire.
7. Let the wine slowly evaporate until the sauce is thick but not completely gone. Set aside. | 
