Maple-Glazed Duck Breast with Cherry Reduction

Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

Score the skin of each duck breast in a diamond pattern, being careful not to cut into the meat.

Season both sides of duck breasts with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.

In a small bowl, mix 2 tbsp maple syrup with 1 tbsp balsamic vinegar. Set aside.

Heat a medium-sized, heavy-bottomed skillet over medium-low heat. Place duck breasts skin-side down in the cold pan and gradually increase heat to medium.

Cook duck breasts skin-side down for 8-10 minutes until the skin is crispy and golden brown, and much of the fat has rendered. Pour off excess fat (reserve for another use if desired).

Flip duck breasts and cook for another 4-6 minutes for medium-rare (internal temperature of 135°F) or until desired doneness is reached.

Brush the maple-balsamic mixture over the duck breasts and cook for 1 minute more, turning once to glaze both sides.

Remove duck to a cutting board and tent with foil. Let rest for 5-10 minutes.

While duck is resting, make the cherry reduction. In the same pan with the duck drippings, add minced shallot and sauté for 2 minutes until softened.

Add 1 cup frozen cherries, 1/4 cup red wine, 1/4 cup chicken broth, and 1 tbsp maple syrup to the pan. Bring to a simmer.

Cook the sauce for 8-10 minutes until cherries have softened and sauce has reduced by half.

Remove from heat and whisk in 1 tbsp unsalted butter and 1/2 tsp orange zest until sauce is glossy.

Slice the rested duck breasts thinly against the grain and fan out on plates. Spoon the cherry reduction over the duck and serve immediately.