Flavorful sour cherries and creamy sweet potatoes in pan-seared risotto cakes with duck breast and sweet and spicy shallot jam.
Makes 12-15 cakes
Make the risotto and shallot jam ahead of time.
Sauté shallots in the butter over medium-low heat until they are soft. Add in the sugar and cook until combined. Pour in the vinegar and cook for another 5 minutes before adding the rest of the ingredients, continue cooking until syrupy and the mixture resembles a loose jam. You should have a little over ½ cup of jam. Set aside to cool.