Seared Duck Breast with Cherry-Balsamic Reduction and Crispy Potato Rösti

Ingredients

• 4 pieces duck breast, skin-on
• 2 cups cherries, pitted and halved
• 1 cup balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 4 large potatoes, peeled and grated
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 400°F (200°C). Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. 02
   Season the duck breasts with salt and black pepper. Place them skin-side down in a cold, oven-safe skillet. Turn the heat to medium and cook until the skin is crispy and golden, about 6-8 minutes.
3. 03
   Flip the duck breasts and sear the meat side for 1-2 minutes. Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the duck reaches desired doneness.
4. 04
   While the duck is roasting, prepare the cherry-balsamic reduction. In a small saucepan over medium heat, combine the cherries, balsamic vinegar, honey, and thyme. Simmer until the sauce thickens, about 10 minutes. Stir occasionally.
5. 05
   For the potato rösti, squeeze excess moisture from the grated potatoes. In a bowl, mix the potatoes with melted butter, salt, and black pepper.
6. 06
   Heat olive oil in a non-stick skillet over medium heat. Add the potato mixture, pressing it into an even layer. Cook until golden brown and crispy on one side, about 5-7 minutes, then flip and cook the other side.
7. 07
   Remove the duck from the oven and let it rest for 5 minutes before slicing. Serve the duck slices drizzled with cherry-balsamic reduction and accompanied by crispy potato rösti.