Seared Duck Breast with Cherry-Port Reduction & Roasted Fennel

Preheat oven to 400°F (200°C).

Score the skin of the duck breast in a diamond pattern, being careful not to cut into the meat. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

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

While the duck is cooking, cut the fennel bulb into 1/2-inch wedges. Toss with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp balsamic vinegar. Arrange on a baking sheet with 1 sprig of thyme.

Peel and dice the sweet potato into 3/4-inch cubes. Toss with 1 tsp olive oil, cinnamon, and a pinch of salt. Arrange on the same baking sheet as the fennel.

Roast the fennel and sweet potato in the preheated oven for 20-25 minutes, turning halfway through, until caramelized and tender.

Turn the duck breast over and cook for 2 minutes on the meat side. Transfer the skillet to the oven and roast for 5-6 minutes for medium-rare (internal temperature of 130-135°F).

Remove the duck from the oven and transfer to a cutting board to rest, tent loosely with foil.

Pour off all but 1 tsp of duck fat from the skillet. Return to medium heat and add minced garlic, cooking for 30 seconds until fragrant.

Add port wine to deglaze the pan, scraping up any browned bits. Add thawed cherries, chicken stock, honey, and rosemary sprig. Simmer for 8-10 minutes until reduced by half and slightly thickened.

In the last 2 minutes of cooking the sauce, add the spinach to the roasting vegetables, tossing to wilt slightly.

Slice the rested duck breast thinly across the grain.

Arrange the roasted fennel, sweet potato, and wilted spinach on a plate. Place the sliced duck breast alongside and spoon the cherry-port reduction over the duck.