Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Rosemary-Garlic Fingerling Potatoes

Prepare the duck: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breasts thoroughly dry with paper towels. Season generously on both sides with flaky sea salt and freshly ground black pepper.

Sear the duck: Place the duck breasts, skin-side down, in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low. Allow the fat to render slowly and the skin to crisp up. This will take about 10-15 minutes. You'll see the fat melting into the pan and the skin turning a deep golden brown. Pour off the rendered duck fat into a heatproof container periodically, reserving it for later use (it's liquid gold!). Once the skin is deeply crisp and golden, flip the duck breasts and sear the meat side for 1-2 minutes.

Finish the duck in the oven: Transfer the skillet to a preheated oven at 400 deg F (200 deg C). Roast for 5-8 minutes for medium-rare (internal temperature of 130-135 deg F / 54-57 deg C), or longer for desired doneness. Remove the duck from the skillet and let it rest on a cutting board, skin-side up, for at least 10 minutes before slicing.

Prepare the potatoes: While the duck is in the oven, toss the halved fingerling potatoes with 1 tablespoon of the reserved duck fat (or olive oil if preferred), chopped rosemary, minced garlic, 1/4 tsp salt, and 1/8 tsp pepper. Spread them in a single layer on a baking sheet.

Roast the potatoes: Roast the potatoes in the 400 deg F (200 deg C) oven for 20-25 minutes, or until tender and golden brown, flipping halfway through.

Make the glaze: While the duck rests and potatoes roast, pour off all but 1 tablespoon of the rendered duck fat from the skillet. Return the skillet to medium heat. Add the balsamic vinegar, cherries, and honey. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced by about half and is syrupy, about 5-7 minutes. The cherries will soften and release their juices. Season with a pinch of salt and pepper if needed.

Plate and serve: Slice the rested duck breasts against the grain into 1/2-inch thick slices. Arrange the roasted rosemary-garlic fingerling potatoes on plates. Fan the duck slices over the potatoes. Spoon the warm cherry-balsamic glaze generously over the duck. Finish with a sprinkle of flaky sea salt and a grind of fresh black pepper.