This is rich, but not too much. The tartness of the cherry juice plays well against the fat of the duck and the meatiness of the brandied cherries add a nice pop as well. I rarely cook duck, but when I do I go for magret rather then plain duck breasts.
1 cup tart cherry juice
3/4 cup of brandy cherries
salt and pepper
1. Pre-heat the oven to 350F.
Trim the excess fat from the meat. Gently squeeze the meat toward the center of the magret to free the fat. The one on the right has been trimmed, but not the one on the left.
2. Turn them over then gently score the fat at an angle. You can cross hatch of just slice, depending on your preferences. Just be careful not to cut the meat.
3. Season on both sides with salt and pepper.
4. Put in a large, cold, steel skillet. Turn the heat up to medium and allow the fat to render for a few minutes.
5. Turn over to color the meat side of the magret.
6. Transfer to an oven safe dish, skin side down, and put in the oven. Cook for 15 minutes or so.
7. Drain most of the fat from the skillet. Turn the heat down a bit.
8. Add the cherry juice to deglaze the skillet.
9. Scrape the bottom of the skillet with a wooden spoon to release all the delicious stuck bits.
10. Allow to reduce for a few minutes then add the brandy cherries.
11. Bring back to a simmer to cook down the brandy and warm the cherries.
12. Take the duck out of the oven and allow to rest for 4-5 minutes.
13. Slice thinly.
14. Serve with the sauce and cherries.