Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Crispy Sage

Pat the duck breast completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with flaky sea salt and freshly ground black pepper.

Place the duck breast, skin-side down, in a cold, dry oven-safe skillet. Turn the heat to medium-low. Allow the fat to render slowly, which will take about 8-10 minutes. The skin should become deeply golden brown and crispy. Pour off most of the rendered duck fat into a heatproof bowl, leaving about 1 tablespoon in the skillet.

Flip the duck breast and sear the meat side for 1-2 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 5-7 minutes for medium-rare, or longer for your desired doneness. Remove the duck from the skillet and let it rest on a cutting board, skin-side up, for at least 10 minutes.

While the duck rests, make the glaze. Add the minced shallot to the skillet with the reserved duck fat and sauté over medium heat until softened, about 2 minutes. Add the halved cherries and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the cherries have softened and the sauce has thickened slightly, about 5-7 minutes. Stir in 2 tablespoons of water if the sauce becomes too thick. Season with a pinch of salt and pepper.

In a separate small skillet, heat 1 teaspoon of olive oil over medium-high heat. Once shimmering, add the sage leaves and fry for about 30-60 seconds until crispy and fragrant. Remove with a slotted spoon and drain on paper towels.

Slice the rested duck breast thinly against the grain. Spoon the cooked quinoa onto a plate. Arrange the sliced duck breast over the quinoa. Drizzle generously with the cherry-balsamic glaze. Garnish with the crispy sage leaves. Serve immediately.