I always knew that fruity notes, commonly oranges, paired well with duck, so I got the idea of an acidic but deep cherry sauce as working well with this duck breast that I ran into at the supermarket.

The skin of the duck breast was scored, then starting in a cold pan, seared until cooked most of the way through, with the skin nicely crisp and the inside beautifully pink. I used the fond left in the pan to make my cherry balsamic reduction as the duck rested. A little cold butter at the end to emulsify and gently taken off the heat to prevent the sauce from breaking.

It was paired with these super crispy but fluffy roasted garlic parmesan potatoes that paired perfectly well with the duck breast. Definitely one of the more ambitious and proud dishes that came to mind.