Sour-Cherry-Stuffed Duck Breasts With Thyme - muscovy

Method

• Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet.
• Refrigerate uncovered until the meat looks shiny, about 30 minutes.
• Meanwhile, in a medium skillet, melt the butter.
• Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes.
• Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes.
• Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes.
• Fold in the parsley and thyme and season the stuffing with salt and pepper.
• Let cool completely.
• Preheat the oven to 400.
• Set the duck skin side down on a work surface.
• Spread the cherry stuffing over the breasts evenly.
• Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.
• Heat a large ovenproof skillet.
• Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.
• Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118 to 120.
• Transfer the duck breasts to a carving board and let rest for 5 minutes.
• Snip off the kitchen twine.
• Thinly slice the roasts crosswise and serve.