Start by prepping the duck. Take a sharp knife and "score" the fat side of the duck breast in a crisscross pattern. Be careful not to cut too deep, you don`t want to cut into the meat. Sprinkle with a little salt and pepper.
Heat a pan over a medium flame. Place the duck breast in fat-side down. Cook for about 6 minutes to render off the fat
Flip the duck breast and sear the other side for about a minute.
Remove the duck breast and place on a baking sheet/tray fat-side down. Preheat your over to 400 degrees, and cook for 7-9 minutes, depending on how thick your breast is
While that`s cooking, you can begin working on your sauce. Take 1/2 of a jar of Bing Cherry preserves and mix it with two tablespoons of red wine vinegar. If you don`t hvae red wine vinegar, you can substitute with 2 tablespoons of ANY vinegar you have on hand, or maybe some cooked ACTUAL red wine, or even tap water. Stir.
Remove the duck from the oven and let it "rest" for a couple minutes before slicing. Th-th-th-that`s all, folks!
For Anyone Interested:
The sides were ultra-easy as well:
Potatoes and Asparagus
Heat a pan over a medium flame and dump in a can of sliced white potatoes (drain the starchy water first, though). Season with Salt, Pepper, Paprika, Garlic Powder, and a liberal helping of minced onions. Cook for about 7 minutes, stirring frequently.
Boil some water and throw in the fresh asparagus! After about 3 minutes, quickly remove the veggies and dunk them in a bowl of icewater. Now you`ve "blanched" the asparagus.
Take a bag of mixed greens and toss it with some of the extra bing cherry sauce.
Throw a bunch of almonds into a ziplock bag and whack that sucker against the wall!