Seared Duck Breasts with Cherry Wine Reduction

Hey there! Before I get into this crazy wonderful meal from a while ago, I wanted to pass along an update for you guys. Cityview Magazine is working on updating their website (it's a mess right now, don't bother), so my reviews are still not available online. However, I might ask if I can scan them and post them here, if anyone is interested. The new job is going very well, I'm eating some fantastic food, and this month I even have a feature article with an original recipe! Pretty cool. They are supremely great to work with.


And now to dinner. And what a dinner! One of the things I love about my new food writing job is meeting people that share my passion for food. Last month I met William Carithers, who owns an upscale meat market here in Knoxville. This is one of the only places in town to get fresh duck and a multitude of other offerings. I couldn't resist the duck breasts, since duck is both mine and Chris' favorite, and so I brought four of them home (they are sold in groups of four, but William split them up and vacuum sealed them so I could freeze two).


I, like many people, prefer duck seared and topped with a fruit-based reduction. And so that is what I set out to do, working off of a memory of a white wine and dried cherry sauce I once had on duck. Served alongside some wild rice and (pre-e. coli) wilted spinach, you'll have to take my word for it when I tell you the results were divine. Recipe to follow very soon, once I decipher my notes...