Duck Breast with Fresh Cherry Sauce
1 cup apple juice or cider
Preheat oven to 400 degrees. In medium saucepan, combine the apple juice, vinegar, sugar. Boil over moderate heat until slightly thickened, add cherries and boil until tender.With slotted spoon, transfer cherries to a bowl. Add shallots to the saucepan and boil over high heat until reduced to 1/2 cup. Return cherries to the saucepan.Stir in the thyme and season with salt and pepper.Keep cherry sauce warm.
In medium bowl, mix the orange juice with the olive oil, add the fennel slices, season with salt and pepper and toss well. Set aside.
Meanwhile, score the fat on the duck and season with salt and pepper. Heat a large oven proof skillet. Add the duck, skin side down, and cook over moderate heat until skin is golden brown, about 6 minutes. Turn the duck and roast in the oven for 6 more minutes until medium rare. Transfer breasts to a carving board to rest for 5 minutes.
Toss the baby greens with the fennel mixture and arrange on 4 plates. Slice duck breast and arrange slices on the plates, top with cherry sauce. Serve immediately.
Pair with Ferrari-Carano Pinot Noir.