Roast Duck Breast with Cherry Reduction

The Pinot Noir’s red fruit profile pairs beautifully with the richness of duck and the tartness of cherry sauce.

Score the duck skin and season with salt and pepper.
Cook skin-side down over medium heat for 6-8 minutes, rendering the fat. Flip and cook for another 3-4 minutes. Let rest.
In the same pan, add cherries, red wine, balsamic vinegar, and honey. Simmer until reduced.
Slice duck and drizzle with cherry reduction.