Pan-Seared Duck Breast with Cherry Port Reduction and Roasted Brussels Sprouts

Preheat oven to 425°F (220°C).

Score the skin of the duck breasts in a crosshatch pattern about 1/4-inch apart, being careful not to cut into the meat. Pat the duck breasts dry with paper towels.

Season both sides of the duck breasts with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme, pressing the seasonings gently into the meat.

Trim the ends of 1 pound of Brussels sprouts and cut them in half. Place on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer.

Finely dice 2 medium shallots and mince 2 cloves of garlic. Set aside.

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

Pour off excess fat (reserve for another use) and flip the duck breasts. Transfer the skillet to the preheated oven and roast for 5-7 minutes for medium-rare (internal temperature of 130°F) or 8-10 minutes for medium (internal temperature of 140°F).

At the same time, place the baking sheet with Brussels sprouts in the oven and roast for 15-20 minutes until caramelized and tender, tossing halfway through.

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

While the duck is resting, place the skillet over medium heat and add the diced shallots. Sauté for 2-3 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add 1/2 cup port wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

Add 1/2 cup chicken stock and 1/3 cup dried cherries. Bring to a simmer and reduce by half, about 5-7 minutes.

Stir in 1 tablespoon balsamic vinegar and continue to simmer for 1 minute.

Remove from heat and swirl in 1 tablespoon butter until melted and sauce is glossy. Season with salt and pepper to taste.

Prepare mashed potatoes according to your preferred method, or reheat 2 cups of prepared mashed potatoes.

Slice the rested duck breasts thinly against the grain.

To serve, place a portion of mashed potatoes on each plate, fan out sliced duck breast over the potatoes, spoon the cherry port sauce over the duck, and serve with roasted Brussels sprouts alongside.