Pan-Seared Duck Breast with Cherry-Red Wine Reduction and Creamy Polenta

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

Render the Duck Fat: Place the duck breasts, skin-side down, in a cold, heavy-bottomed skillet (cast iron is ideal). Turn the heat to medium-low. Let the fat render slowly and evenly for about 10-15 minutes, until the skin is deeply golden brown and crisp. Pour off the rendered fat into a heatproof container as it accumulates (reserve this liquid gold for roasting potatoes later!).

Sear the Duck: Once the skin is crisp, increase the heat to medium-high. Flip the duck breasts and sear the meat side for 2-3 minutes, just to brown it. Transfer the duck breasts to a plate, skin-side up, and let them rest for at least 10 minutes. The internal temperature should reach about 130-135 deg F (54-57 deg C) for medium-rare.

Make the Cherry-Red Wine Reduction: While the duck rests, pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium heat. Add the minced shallots and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds more. Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half.

Finish the Sauce: Pour in the chicken broth and add the chopped dried cherries. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly. Remove the pan from the heat. Whisk in the cold butter cubes, one at a time, until the sauce is glossy and emulsified. Season with a pinch of salt and pepper to taste.

Cook the Polenta: While the sauce simmers, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the cornmeal or polenta, ensuring no lumps form. Reduce the heat to low and simmer, stirring frequently, until the polenta is thick and creamy, about 18-25 minutes (or according to package directions). Stir in the milk, grated Parmesan cheese, and a pinch of salt and pepper. Cook for another 2 minutes until well combined and heated through.

Slice and Serve: Thinly slice the rested duck breasts against the grain. Spoon a generous portion of the creamy polenta onto each plate. Arrange the sliced duck breast over the polenta. Spoon the cherry-red wine reduction generously over the duck. Garnish with fresh thyme leaves and a sprinkle of flaky sea salt.