Recipe: Pan-Seared Duck Breast With Chestnuts

4 ea boneless duck breast skin-on preferably
2 tbsp rendered duck fat or cooking oil
2 tbsp brandied cherries with juice
¼ pound Brussels sprouts
3 tbsp cooked peeled chestnuts
1 ea white onion
3 cloves garlic crushed with the flat side of the knife
1 tsp juniper berries chopped
1 tsp cracked black pepper
1 ea Rosemary sprig
1 ea thyme sprig
1 ea orange
1 tbsp Balsamic vinegar
1 tbsp Veal stock
1 tbsp butter
Salt

Method:
1. Season the duck breasts with the black pepper, juniper berries, orange peel, rosemary, thyme, garlic, salt and place inside the refrigerator for at least 1 hour to marinate.
2. Trim the bottom part of the Brussels sprouts and cut in half. Cook in boiling water with salt until tender all the way thru.
3. Heat the duck fat in a sauté pan. Sear the duck breast with the skin side facing down then turn it upside down once it is golden brown and finish cooking in the bottom side. Baste the breast with the duck fat while it is cooking. Once it is done, set aside and let it "rest" for 10 minutes.
4. Dice the white onion into large 1 inch pieces. In the same pan where we seared our duck breast, sauté the onion on low heat until it is soft and starts to caramelize. Add the cooked Brussels sprouts, chestnuts and the brandied cherries then cook together for 4 minutes. Season with salt and pepper.
5. Add the Griottes juice, veal stock, balsamic vinegar and the butter and reduce for 2 minutes.
6. Place the Brussels sprout medley in the middle of the plate and slice the duck breast on the top. Drizzle the left over liquid on the top of the duck.