Wild Cherry Duck Breast, Deka Chef Michael Richie

CHICAGO (WLS) -- The latest addition to Wheeling's famed restaurant row has been getting rave reviews since it opened in the Fall. Deka is a French brasserie with a Russian influence. Deka Executive Chef Michael Richie joined us to share his recipe for Wild Cherry Duck Breast.

Wild Cherry Duck Breast

Ingredients:

4 Duck Breasts

2 Tablespoons Olive Oil

2 Teaspoons Salt

1 Teaspoon Pepper

1 Teaspoon Garlic Powder

1 Cup of Wild Cherries and Juice

2 Tablespoons Balsamic Vinegar

Directions:

Preheat oven to 400 degrees

Season duck with salt, pepper, and garlic in a large hot saute pan

Place duck breast skin side down

Heat both sides approximately three minutes a piece

Place in oven for 8-10 minutes

Remove from oven and place on burner

Remove duck from pan and let it rest

Place balsamic vinegar, cherries and the cherry juice in the pan

Then glaze and reduce heat for 3 to 4 minutes

Slice duck into thin slices and place on a serving tray

Spoon sauce over the duck and enjoy!