Roast Duck Breast with Cherries in a Wine-Herb Sauce
| Yield: | 1 Servings |
| Categories: |
| 4 | Boneless duck breast halves | |
| Salt, pepper | ||
| 1 | tb | Olive oil |
| 1 | md | Onion, thinly sliced |
| 2 | Garlic cloves, minced | |
| 1 | c | Chicken broth |
| 1 | c | Cabernet Franc (a light red wine) |
| 3 | Sprigs fresh thyme | |
| 1 | tb | Chopped Italian parsley |
| 1/3 | c | Dried cherries (choose cherries that aren't too sweet) |
| 1 | tb | Honey |
| 1 1/2 | tb | Tomato paste |
| 1 | tb | Balsamic vinegar |
| Cooked angel-hair pasta |
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