Pan-roasted Duck Breast with Brandied Cherry Green Peppercorn Sauce

It’s probably a tad soon to think Christmas, but Roast Duck with Brandied Cherry Green Peppercorn Sauce should be on your I’m-tired-of-turkey-want-to-try-something-else holiday alternative list. Merry Christmas! 
Ingredients: 
1 large boneless Magret duck breast (from Armando's) (about 1 lb.),  or two smaller duck breasts of similar weight
kosher salt and freshly ground black pepper to taste
1 tablespoon/15 ml    minced shallots
1/4 cup/60 ml red wine
1 tablespoon/15 ml    green peppercorns
1/4 cup/60 ml veal demi-glace (from The Stock Market)
12 brandied cherries, pitted
1 tablespoon/15 ml    liquid from brandied cherries
1 tablespoon/15 ml    chilled sweet butter

It’s probably a tad soon to think Christmas, but Roast Duck with Brandied Cherry Green Peppercorn Sauce should be on your Tired-of-turkey-want-to-try-something-else holiday alternative list.

Preheat the oven to 400 º F/200 º C.

With a sharp knife, score the skin of the duck breasts in a crisscross pattern. Season with salt and pepper.

Heat a heavy oven-proof skillet over medium heat. Place the duck breasts, skin side down, in the skillet and sear until golden brown, about 5 minutes. Drain off and reserve rendered duck fat. Turn the duck breast over and sear for 1 minute. Place the skillet in preheated oven and roast for 10 minutes until breasts are medium rare. Remove from oven and transfer duck breast to a warm plate. Rest for 5 minutes.

Meanwhile, return skillet to stove over medium heat. Add about 1 tablespoon/15 mlof duck fat to the skillet if it's dry. Add shallots and sauté for 1 minute. Deglaze with red wine and cook until wine is reduced and syrupy, about 2 minutes. Add peppercorns and demi-glace and bring to boil. Add cherries and liquid and cook for 1 minute. Season with salt to taste. Remove from heat, add butter and stir until dissolved.

Slice duck breast and divide onto two plates. Top with sauce and serve. Garnish plate with mashed potatoes or potato rosti and sautéed cabbage or other vegetables.