Recommended Wine: Sunblush

• 2 boneless Duck Breasts
• 1/2 cup Lakeridge Sunblush
• 1 lb dark sweet cherries, pitted
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, crushed
• 1 tablespoon chopped shallot
• 1 teaspoon tomato paste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot red pepper flakes
• 3/4 teaspoon salt
• 1/2 cup chopped red bell pepper
• 1 tomato, chopped
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 2 tablespoons water

Heat oil in a 3-quart heavy saucepan over moderate heat until hot, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 1 minute. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes. Stir in Sunblush wine, vinegar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Purée mixture until very smooth, about 1 minute and transfer sauce to a small bowl for glazing duck.

Preheat oven to 450°F. Score duck skin in a crosshatch pattern and season with salt and pepper. Heat water in a heavy skillet, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up. Roast duck in oven until thermometer registers 135°F about 8 minutes for medium- rare. Transfer duck to a cutting board and let stand loosely covered with foil, 10 minutes. Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with remaining cherry sauce, seasonal vegetables and a glass of Lakeridge Sunblush.

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