Duck breasts with cherry-citrus flavor

Ingredients:

• 4 boneless duck breasts
• 1 large or 2 small shallots, chopped
• 1/4 cup ruby ​​port
• 1/3 cup freshly squeezed orange juice + 1 teaspoon orange zest
• 0.5 cup frozen pitted cherries, thawed and roughly chopped

Preparation:

1. Preheat oven to 200°C.
2. Using a knife, make crosswise cuts in the skin of the duck breast (forming a grid). Sprinkle both sides of each duck breast with salt and black pepper.
3. Heat a large nonstick skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is golden brown, about 10 minutes. Turn and cook the other side for 3 minutes. Place the seared duck breasts skin-side up in a baking dish and place in the oven. Bake for 12 minutes. Remove the duck breasts from the oven and let them rest for 5 minutes.
4. Meanwhile, drain most of the duck fat from the pan and return it to medium heat. Add the shallots and cook until translucent. Pour in the port and orange juice, scraping the bottom of the pan. Add the orange zest and sliced ​​cherries and bring to a simmer. Simmer for about 5 minutes until the mixture reduces and thickens, mashing the berries with the back of a wooden spoon to release more flavor as they cook.
   
   Note
   
   Leftover duck fat can be stored in the refrigerator and is great for frying potatoes or eggs.
5. Slice the breasts diagonally into 0.5 cm thick slices. Drizzle with cherry sauce and enjoy!