Duck breast

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Duck Breast Recipe, Balsamic Sauce, Cherry Sauce, Flat Iron Steak, Duck Breast, Honey Balsamic, Frozen Cherries, Duck Sauce, Fine Dining Recipes

Duck Breast with Cherry Cognac and Thyme Sauce Chef Audra Barkley 2 duck breasts, skin on and skin scored 1 shallot, minced 4 cloves garlic, minced 1 oz Cognac 1 cup fresh or frozen dark cherries, pitted 1 bunch fresh thyme or 1 Tbsp dried thyme 1/4 cup cherry or pomegranate juice 1 Tbsp butter

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