Duck Breast with Fruit and Herbs

Ingredients

• 2 whole duck breast
• 1 cup cherries
• 1 small butternut squash
• 2 sprigs fresh thyme
• ½ cup fresh parsley
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Cut 1 small butternut squash into 1-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a baking sheet until tender and caramelized, about 25 minutes.

2. 2

   Score the skin of 2 duck breasts in a crosshatch pattern, then season both sides with remaining 1/2 tsp salt and 1/4 tsp pepper.

3. 3

   Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook until skin is golden and crisp, about 8 minutes. Pour off excess fat as needed.

4. 4

   Flip duck and cook 2 minutes more. Transfer to a plate, skin-side up, and let rest 5 minutes before slicing.

5. 5

   While duck rests, add 1 cup cherries and 2 sprigs thyme to the same skillet. Cook over medium heat, stirring, until cherries soften and release juices, about 3 minutes.

6. 6

   Blend 1/2 cup parsley, 2 tbsp olive oil, and a pinch of salt in a small food processor until smooth, about 30 seconds.

7. 7

   Slice duck thinly against the grain. Serve over roasted squash, spoon cherries and juices on top, and drizzle with herb oil.

8. 8

   Garnish with extra thyme or parsley if you like.

Tools you’ll need

• skillet
• baking sheet
• small food processor
• knife
• cutting board

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