Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries

Serves 4
INGREDIENTS
4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled
DIRECTIONS
Stir together the rosemary, lemon zest, black pepper, [...]

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