Crispy Skin Pan-Seared Duck Breast with Cherry Balsamic Glaze

Using a sharp knife, score the duck skin in a tight crosshatch pattern, being careful to only cut the fat and not pierce the meat. Pat the skin completely dry with paper towels and season both sides with salt and pepper.

Place the duck breasts skin-side down in a cold, heavy-bottomed skillet (cast iron is preferred).

Turn the heat to medium-low. Allow the fat to render slowly for about 12-15 minutes. As the fat accumulates, carefully spoon it out or pour it into a heat-safe jar to keep the skin from boiling in oil.

Once the skin is deep golden brown and very thin, flip the breasts. Increase heat to medium and cook for another 3-5 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.

Remove the duck from the pan and transfer to a cutting board. Let it rest for 10 minutes to keep the meat juicy.

In the same pan, leave 1 tablespoon of duck fat and discard the rest. Add the shallots and sauté for 1-2 minutes until soft.

Add the cherries, balsamic vinegar, chicken stock, honey, and thyme. Bring to a simmer over medium-high heat and reduce the liquid by half until it reaches a syrupy consistency.

Remove the pan from heat and whisk in the cold butter until the sauce is glossy. Discard the thyme sprigs.

Slice the duck breast on a bias against the grain and spoon the cherry balsamic glaze generously over the top.