Cook duck breast
Purée the cherries and strain through a fine mesh sieve to collect the juices. Save pulp for another use. Reduce sous jus and cherry juice until it becomes a syrup.
Slice mushrooms thinly and sauté in butter until crisp and nicely browned. Add liquid smoke to taste.
Remove duck breast from bag, pat dry and score the fat.
Heat a pan to low to medium and place the duck breast fat side down. Render out and drain the fat until there is ⅛” of fat attached to the breast meat.
Slice breast in thin biased strips and plate garnished with thinly sliced chives. Spoon sauce around the breast and garnish with mushroom bacon.
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