Seared Duck Breast with Cherry-Port Reduction & Roasted Fennel

Preheat oven to 400°F (200°C).

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

Slice the fennel bulb into 1/2-inch wedges. Cut the sweet potato into 3/4-inch cubes.

Toss the fennel and sweet potato with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp pepper, and 1 sprig of thyme leaves. Spread on a baking sheet.

Roast the vegetables for 25-30 minutes, turning halfway through, until caramelized and tender.

While vegetables are roasting, 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 fat renders and skin becomes crisp.

Pour off excess fat (reserve for another use if desired), flip the duck breast, and cook for 2 minutes on the meat side.

Transfer the skillet to the oven and cook for 5-6 minutes for medium-rare (internal temperature 130-135°F).

Remove duck from the oven, transfer to a cutting board, and let rest for 5 minutes.

In the same skillet with duck drippings, add 1 tsp olive oil and sauté minced garlic for 30 seconds over medium heat.

Add cherries and cook for 2 minutes until they begin to soften.

Pour in 1/4 cup port wine, 1 tbsp balsamic vinegar, and 1 tsp honey. Add 1 sprig of thyme and the rosemary.

Simmer the sauce for 8-10 minutes until reduced by half and slightly thickened.

Remove herb sprigs from the sauce.

Slice the rested duck breast thinly against the grain.

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