Pan-Seared Duck Breast with Cherry Gastrique

• 4 duck breasts
• 1 cupcherries, pitted
• 0.25 cupred wine vinegar
• 3 tbspsugar
• 2 cupsveal stock

Instructions

1. 1

   Pat the duck breasts completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in cherries then red wine vinegar, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Pan-Seared Duck Breast with Cherry Gastrique hot.