Pan-Seared Duck Breast with Cherry-Balsamic Glaze and Pistachio-Crusted Polenta

Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

Place the duck breasts, skin-side down, in a cold, oven-safe skillet. Turn the heat to medium-low. Render the fat slowly for 10-15 minutes, pouring off excess fat periodically until the skin is deeply golden brown and crisp. Flip the duck and sear the meat side for 1-2 minutes.

Transfer the skillet to a preheated oven at 400 deg F (200 deg C) for 5-8 minutes for medium-rare, or longer to your desired doneness. Remove duck from skillet and let it rest on a cutting board for at least 10 minutes.

While the duck rests, pour off all but 1 tablespoon of duck fat from the skillet. Return the skillet to medium heat. Add the balsamic vinegar, cherries, chicken broth, and thyme sprigs. Bring to a simmer, scraping up any browned bits from the bottom. Cook for 5-7 minutes, until the cherries have softened and the sauce has slightly thickened. Remove thyme sprigs. Whisk in 1 tablespoon of butter until melted and the sauce is glossy.

In a medium saucepan, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Gradually whisk in the polenta. Reduce heat to low, cover, and cook, stirring occasionally, for 15-20 minutes, or until thick and creamy. Stir in the remaining 1 tablespoon of butter and the chopped pistachios.

To serve, spoon a generous portion of the pistachio-crusted polenta onto each plate. Slice the rested duck breast and fan it over the polenta. Spoon the warm cherry-balsamic glaze over the duck. Garnish with fresh chopped parsley.