Pan-Seared Duck Breast with Cherry-Port Reduction, Wild Rice Pilaf and Honey-Glazed Rainbow Carrots

Remove duck breasts from refrigerator 30 minutes before cooking to bring to room temperature.

Score the duck skin in a diamond pattern with a sharp knife, being careful not to cut into the meat.

Pat the duck breasts dry with paper towels and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Start the wild rice pilaf: Finely dice 1 small carrot and 1 celery stalk.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced carrot and celery, cooking until softened, about 5 minutes.

Rinse 3/4 cup wild rice blend under cold water, then add to the saucepan with 1 1/2 cups water and 1/4 teaspoon salt.

Bring rice to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until tender and water is absorbed.

While the rice cooks, prepare the rainbow carrots: Preheat oven to 400°F (200°C).

Wash, peel, and trim 8 medium rainbow carrots, leaving a small portion of the green tops if desired. Cut any larger carrots in half lengthwise.

Toss carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.

Roast carrots for 20 minutes, then drizzle with 1 tablespoon honey and add 1 sprig rosemary. Continue roasting for 10 more minutes until caramelized and tender.

For the duck: Place duck breasts skin-side down in a cold, dry cast-iron skillet.

Turn heat to medium-low and cook for 8-10 minutes, pouring off excess fat every few minutes (reserve 1 tablespoon for later).

When the skin is crispy and golden brown, flip the breasts and add 2 sprigs of thyme. Cook for 4-6 minutes more for medium-rare (internal temperature of 130-135°F).

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

For the cherry-port reduction: Finely dice 1 large shallot and mince 2 cloves of garlic.

Pour off all but 1 tablespoon of duck fat from the skillet and return to medium heat.

Add the shallot and cook until softened, about 3 minutes, then add garlic and cook for 30 seconds until fragrant.

Add 1/2 cup port wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.

Add 1 cup frozen cherries, 1/4 cup chicken stock, 1 tablespoon balsamic vinegar, and 2 sprigs of thyme. Bring to a simmer.

Reduce heat to medium-low and simmer for 15 minutes until cherries are soft and sauce is reduced by half.

Remove thyme sprigs, then blend sauce with an immersion blender until smooth (or carefully transfer to a standard blender).

Return sauce to pan, stir in 1 tablespoon butter, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Finish the wild rice pilaf: Fluff the cooked rice with a fork and squeeze juice from 1/2 lemon over it. Stir gently to combine.

Finish the honey-glazed carrots: Drizzle with remaining 1 tablespoon honey just before serving.

Slice the rested duck breast thinly against the grain.

To plate: Place a portion of wild rice pilaf on each plate, arrange sliced duck breast alongside, drizzle with cherry-port reduction, and serve with honey-glazed rainbow carrots.