Roast Duck with Cherry Relish - serves 4

Preparation Time - 30 minutes
 

4 duck breasts
2 tsp olive or vegetable oil
1 cup of diced red bell peppers
1 cup of red onions
1 tbsp granulated sugar
1 tbsp lemon juice
1/2 tsp cornstarch
48 large fresh or frozen pitted cherries (no sugar added)

Preheat your oven to 375 F. Spray rack in roasting pan with nonstick cooking spray. Arrange duck breasts, skin-side up, on rack and roast until skin is crisp and browned, approximately 20 minutes.

While duck breasts are roasting prepare relish. In saucepan heat oil; add peppers and onions and cook over medium heat, stirring, until softened, 2-3 minutes.
In 1-cup liquid measure combine 1/2 cup water, the sugar, lemon juice, and cornstarch. Stir into pepper-onion mixture and cook, stirring, until mixture thickens.

Reduce heat to low; add cherries and let simmer until thoroughly heated, about 5 minutes.
To serve, remove and discard skin from duck. Serve duck breasts topped with relish.