Duck with Brandy Bing Cherry Sauce

Directions

1. Preheat oven to 350°. Place cherries and wine in a small bowl. Stir well; set aside.
2. Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Sprinkle both sides with salt and pepper. Place duck breasts, fat sides down, in a cold ovenproof skillet. Heat pan over medium-low heat. Cook, uncovered, until skin is browned, 7-8 minutes, pouring drippings from pan as needed. Save duck fat for another use. Turn duck, fat side up.
3. Bake until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 10-12 minutes.
4. In a small saucepan, heat Cognac over low heat until vapors form on surface. Carefully ignite Cognac and slowly pour over duck breasts, coating evenly. Leaving skillet on the cooking surface, gently shake pan back and forth until flames are completely extinguished. Remove duck; keep warm. Skim fat from cooking juices.
5. To same pan, add cherry syrup and thyme. Drain cherries, reserving fruit. Stir drained liquid into pan; bring to a boil. Cook until mixture is reduced by half, 3-5 minutes. Add cherry brandy and reserved cherries; cook 2 minutes longer. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
6. If desired, remove skin from duck before slicing. Serve with cherry sauce.