Roasted Duck Breast with Cherry Sauce

Preheat the oven to 100°C (approximately 225°F) on the convection setting.

Rinse the duck breasts, pat dry and cut the skin in a diamond-shaped pattern. Season with salt and pepper, and sear in a hot pan for about 5 minutes on the skin side. Flip over briefly and then place on a baking sheet lined with parchment paper. Bake in the preheated oven for 35-40 minutes.

Meanwhile, drain the fat from the pan and deglaze the drippings with the red wine and cherry juice. Add the basil, bring to a boil and reduce to about half. Strain through a sieve and return to the pan. Bring to a boil again and add the cherries. Remove from heat and stir in the butter. Season with salt and pepper.

Remove the duck breasts from the oven, let rest briefly, then cut into slices.