Duck Breasts with Sweet Cherry Sauce

Duck breasts are one of those wonderful ingredients that seem restaurant-fancy but turn out to be incredibly easy to cook once you know a few tricks. While they rest after pan-searing to a perfect, rosy pink, it’s a snap to turn the ras el hanout–flavored pan juices into an easy sauce studded with sweet cherries. Serve with roasted squash or sweet potatoes and a bitter green for contrast.