Pan-Seared Duck Breast with Cherry Port Reduction

Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides of each breast with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Place duck breasts skin-side down in a cold, oven-safe skillet. Turn heat to medium-low and cook for 8-10 minutes until the fat has rendered and the skin is crisp and golden brown.

Turn the duck breasts over and add 4 sprigs of thyme and 2 crushed garlic cloves to the pan. Cook for 4-5 minutes for medium-rare (internal temperature of 130-135°F).

Transfer duck to a cutting board, tent with foil, and rest for 10 minutes.

While the duck is cooking, preheat oven to 400°F. Toss 1 pound fingerling potatoes with 1 tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes until golden and tender.

Pour off all but 1 tablespoon of duck fat from the skillet (reserve extra fat for another use). Add 1 diced shallot and sauté over medium heat until translucent, about 2 minutes.

Add 3/4 cup port wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half, about 5 minutes.

Add 1/2 cup chicken stock, 1 cup cherries, and 1 tablespoon honey. Bring to a simmer and cook until cherries soften and sauce thickens slightly, about 8-10 minutes.

Stir in 1 teaspoon balsamic vinegar, then whisk in 1 tablespoon cold butter until melted and sauce is glossy. Season with salt and pepper to taste.

In a separate pan, heat 1 tablespoon olive oil over medium heat. Add 4 cups baby spinach and sauté until just wilted, about 2 minutes. Season with salt and pepper.

Slice the rested duck breasts thinly against the grain.

To serve, divide spinach among four plates, arrange sliced duck breast on top, drizzle with cherry port reduction, and serve roasted fingerling potatoes on the side.