Duck Breast with Sweet Cherry Sauce

Ingredients

• ½ cup onion
• ½ teaspoon Dijon mustard
• 1 ¼ pounds dark sweet cherries such as Bing
• 2 3/4-lb boneless Moulard duck breasts with skin
• ¼ teaspoon dried hot red pepper flakes
• ¾ teaspoon salt
• ½ cup red bell pepper
• + 13 more ingredients
• • ¼ cup dry red wine
  • 1 instant-read thermometer
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves
  • 1 teaspoon tomato paste
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • 1 tablespoon shallot
  • 1 plum tomato
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • 1 tablespoon fresh tarragon or chives

Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add ...

View full recipe at Epicurious