Pan-Seared Duck Breast over Sweet Pea & Bacon Risotto

Ingredients

• 4 boneless duck breasts, skin on
• Salt
• freshly ground pepper
• 2 tablespoons olive oil
• ¼ cup balsamic vinegar
• 1 cup Merry Edwards Pinot Noir
• 1 cup chicken or duck stock
• 3 sprigs fresh rosemary
• 1 cup fresh berries, preferably blackberries
• ½ cup dried cherries soaked in Luxardo (Italian cherry liqueur)
• 1-2 tablespoons butter
• pepper
• 6 ounces lean bacon, diced
• 1 cup fresh or frozen sweet peas, thawed
• ½ cup water
• 1 tablespoon olive oil
• ½ small onion, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 3½ cups simmering chicken stock
• 1 tablespoon unsalted butter
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 1 tablespoon fresh lemon juice
• Small pea sprouts for garnish