Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crosshatch pattern, without cutting into the meat, then season both sides with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

2. 2

   Place the duck breasts, skin-side down, in a cold cast iron skillet, then turn the heat to medium-low and cook for 10-12 minutes until much of the fat has rendered and the skin is deeply golden and crisp.

3. 3

   Flip the duck breasts over and sear on the meat side for 3-5 minutes for medium-rare, or until your desired doneness, then remove from the pan, tent with foil, and let rest for 5 minutes.

4. 4

   In the rendered duck fat (or 1 tablespoon olive oil), add 2 medium sweet potatoes diced into 1/2-inch cubes, 0.5 diced red onion, and 0.5 diced red bell pepper to the skillet, cooking over medium heat for 15 minutes, stirring occasionally until tender and slightly caramelized.

5. 5

   Stir in 1 tablespoon chopped fresh thyme leaves into the sweet potato hash during the last minute of cooking.

6. 6

   While the hash cooks, combine 1 cup pitted cherries, 0.25 cup balsamic vinegar, 1 tablespoon brown sugar, 1 teaspoon orange zest, and 0.25 cup water in a small saucepan over medium heat, bringing it to a simmer and cooking for 5-7 minutes until slightly thickened.

7. 7

   Slice the rested duck breasts and serve immediately over the sweet potato hash, drizzling generously with the warm cherry glaze.