Pan-Seared Duck Breast with Cherry-Port Reduction and Creamy 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 breast skin-down in a cold, dry oven-safe skillet. Turn the heat to medium-low. Render the fat slowly for about 8-10 minutes, until the skin is deeply golden brown and crisp. Pour off most of the rendered fat into a heatproof container (save this for roasting potatoes!).

Flip the duck breast and sear the meat side for 1-2 minutes. Transfer the skillet to a preheated oven at 375 deg F (190 deg C) for 5-7 minutes for medium-rare, or longer to your desired doneness. Remove from oven and let rest on a cutting board for 10 minutes.

While the duck rests, make the polenta. In a small saucepan, bring the water to a simmer. Gradually whisk in the cornmeal, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, for about 18-20 minutes, until thick and creamy. Stir in the milk, butter, salt, and pepper. Keep warm.

For the sauce, return the skillet used for the duck (carefully pour off any excess fat) to medium heat. Add the dried cherries and port wine. Scrape up any browned bits from the bottom of the pan. Let it bubble and reduce for about 1 minute. Add the chicken broth and thyme. Simmer for another 2-3 minutes, until slightly thickened. Season with a pinch more salt and pepper if needed.

Slice the rested duck breast thinly against the grain. Spoon a generous portion of creamy polenta onto the center of each plate. Arrange the duck slices fanned over the polenta. Drizzle the cherry-port reduction over the duck. Garnish with a few extra fresh thyme leaves.