Duck Breasts With Cherries And Rose Sparkling Wine Reduction With Nutty Wild Rice | Emerils.com

Ingredients

• 4 boneless, skinless duck breast halves, about 6 ounces each, patted dry
• Salt
• Freshly ground black pepper
• Essence
• 1/2 cup finely chopped shallots, or yellow onions
• 1 teaspoon minced garlic
• 1/2 cup Brut Rose Sparkling wine
• 1/2 cup duck stock, or chicken stock
• 1/2 cup dried cherries
• 1 teaspoon lavender
• 1 tablespoon honey
• 1 1/2 teaspoons fresh thyme
• 2 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons toasted, skinned, chopped hazelnuts, as garnish
• Nutty Wild Rice