Every year I look forward to a warm fire crackling in the fireplace, good friends and your not so typical holiday meal. Call me crazy for not drooling over the holiday turkey, but a succulent crisp, juicy duck paired with cherries, and a lovely glass of pinot noir is what gets my gastric juices flowing. As a nutritional therapist, making good decisions regarding food is important. As a food connoisseur, good tasting healthy food is even more important. So enjoy this tasty recipe, knowing that not only is it laden with healthy natural fats good for the skin, hair and immune system; it supports organic products that are good for both us, and our environment.
Using sharp knife, score skin of duck in 3/4-inch diamond pattern (do not cut into flesh).
Melt coconut oil in heavy large skillet over medium-high heat. Sprinkle duck generously with salt and pepper. Add duck, skin side down, to skillet and sear until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. (Keep in mind the duck will continue to cook after it is removed from heat). Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 1-tablespoon drippings from skillet. Add shallot and thyme to skillet and stir over medium heat 1 minute. Add broth, cherries and wine. Increase heat and boil until sauce is reduced to a glaze, stirring often, about 5 minutes. Remove sauce from heat and whisk in 1-tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.