Seared Duck Breast with Cherry-Cranberry Pinot Noir Sauce – Anolon

Ingredients

• 1/4 cup sugar
• 3 tablespoons water
• 1/3 cup raspberry vinegar
• 1/4 cup dried tart cherries
• 1/4 cup dried cranberries
• 2 magret duck breasts, about 1 1/2 pounds
• 3/4 teaspoon salt
• 1/4 + 1/8 teaspoon black pepper
• 1/3 cup minced shallots
• 1 clove garlic, minced
• 2 cups Pinot Noir wine
• 1/2 cup veal or duck demi-glace
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter