Preparation:
combine cherries, lemon juice, champagne, and brandy cover and allow to set for 60-90 minutes drain well, reserving both liquid and cherries brush dijon mustard over duck breasts to coat well heat a large non-stick saute pan or skillet, over a medium flame add breasts and saute until skin is golden on all sides and flesh is still slightly pink in the center drain well, discarding fat pour cherry brandy or kirschwasser over the breasts stir slightly to deglaze the pan ignite the brandy to flame and stir until flames subside remove breasts from pan thinly bias-slice crosswise remove to heated serving plates add stock, wine, and reserved liquid to the saute pan heat over a medium flame until reduced to a thin glaze add reserved cherries-mix well season to taste with salt and pepper pour over the breasts serve hot |
