Black Pepper Crusted Duck Breast with Cherry Reduction Sauce

For Sauce:

• Sauté diced shallots in 1 tbsp olive oil until soft and translucent, about 3 minutes.
• Add cherry juice and bring to boil. Reduce heat to low and simmer for 4-5 minutes, stirring occasionally.  Reduce by 1/2.
• Add the halved cherries and simmer one additional minute.  Set aside.

For Duck:

• Preheat oven to 500° F.
• Using a sharp paring knife, score the duck breasts in a diamond shaped pattern.  Make sure not to cut all the way through. Drizzle one tsp olive oil over duck and rub with black pepper.
• Place the duck skin side down, in a room temperature cast iron pan. Bake for ten minutes.
• Remove from oven and let duck rest for 5 minutes.
• Return duck to oven and heat for one more minute.
• Slice at an angle, starting from short side.
• Plate duck and spoon cheery reduction over the top.

*Best enjoyed with Étranger by Andrew Murray Vineyards.