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

Prep the Potatoes: Preheat your oven to 400 deg F (200 deg C). Toss the cubed Yukon Gold potatoes with 1 tablespoon of olive oil, the chopped fresh rosemary, salt, and pepper on a baking sheet. Spread them out in a single layer.

Roast the Potatoes: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the potatoes are tender, deeply golden brown, and delightfully crispy around the edges. Give them a toss halfway through for even cooking.

Score and Season the Duck: While the potatoes roast, prepare the duck breasts. Pat them thoroughly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render and the skin get extra crispy. Season both sides generously with salt and freshly ground black pepper.

Render the Duck Fat: 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 slowly render out of the skin for 8-12 minutes. You'll see the skin start to crisp and turn golden brown. Pour off the rendered duck fat into a heatproof bowl periodically – save this liquid gold for roasting vegetables later! Once most of the fat has rendered and the skin is golden and crisp, flip the duck breasts.

Sear the Meat Side: Increase the heat to medium-high and sear the meat side for about 2-3 minutes, just until browned. Transfer the skillet to the preheated oven with the potatoes.

Finish Cooking the Duck: Roast the duck breasts in the oven for 5-8 minutes for medium-rare (internal temperature of 130-135 deg F / 54-57 deg C), or longer for your desired doneness. Remove from the oven and transfer the duck breasts to a cutting board to rest, skin-side up, for at least 10 minutes.

Make the Cherry-Balsamic Glaze: While the duck rests, place the skillet (with any remaining duck fat, if desired, or wipe it clean and add a tiny bit of oil) over medium heat. Add the balsamic vinegar and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the halved cherries and simmer for 2-3 minutes until they soften slightly. Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens to a syrupy consistency. Season with a pinch of salt and pepper.

Slice and Serve: Slice the rested duck breasts against the grain into 1/4-inch thick pieces. Arrange the crispy rosemary potatoes on plates. Fan the sliced duck breast over the potatoes. Spoon the warm cherry-balsamic glaze generously over the duck. Finish with a sprinkle of flaky sea salt.