Duck Breast with Cherry-Port Reduction

 Ingredients

🦆 For the Duck Breast:

• 2 duck breasts (skin-on, about 6–8 oz each)

• Salt and freshly ground black pepper

• 1 tsp fresh thyme leaves (optional)

🍒 For the Cherry-Port Reduction:

• 1 cup fresh or frozen cherries, pitted and halved

• ½ cup ruby port wine

• 1 tbsp balsamic vinegar

• 1 tsp honey or maple syrup (optional, depending on cherry sweetness)

• 1 shallot, finely minced

• 1 tsp butter (for finishing)

• Pinch of salt

Score and Sear the Duck:

• Pat duck breasts dry. Score the skin in a crisscross pattern (do not cut into the meat).

• Season both sides generously with salt and pepper.

• Place duck, skin-side down, in a cold skillet. Turn heat to medium and slowly render the fat for 6–8 minutes until golden and crisp.

• Flip and cook the meat side for 3–5 minutes more, depending on thickness (internal temp: 130–135°F for medium rare).

• Let rest 5–10 minutes before slicing.

3. Make the Cherry-Port Reduction:

• Discard excess duck fat from the pan (leave about 1 tsp).

• Add minced shallot and sauté for 1 minute.

• Add cherries, port wine, balsamic vinegar, and honey.

• Simmer gently for 8–10 minutes, until sauce is reduced and slightly thickened.

• Stir in a pat of butter and a pinch of salt to finish. Remove from heat.

4. Assemble the Plate:

• Spoon a mound of mashed parsnips onto the plate.

• Slice the duck breast and fan it over the top.

• Drizzle cherry-port reduction generously over the duck.

• Garnish with fresh thyme or microgreens if desired.

🍷 Pair With:

• A glass of Pinot Noir (for elegance) or Merlot (for richness)

• Optional side: Grilled asparagus or roasted carrots

Garlic Mashed Parsnips

Garlic Mashed Parsnips

Ingredients:

• 1 lb. parsnips, peeled and chopped

• 2 cloves garlic, peeled

• 2 tbsp butter

• ¼ cup cream or milk (more as needed for texture)

• Salt and pepper to taste

🍴 Instructions:

1. Boil the Parsnips & Garlic:

   • Place chopped parsnips and garlic cloves into a medium saucepan.

   • Cover with cold water and add a generous pinch of salt.

   • Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the parsnips are fork-tender.

2. Drain & Mash:

   • Drain the parsnips and garlic, then return them to the warm pot.

   • Add butter, cream (or milk), and season with salt and pepper.

3. Mash Until Smooth:

   • Use a potato masher or immersion blender to mash to your desired consistency.

   • For a silky finish, add a bit more cream or a splash of reserved cooking water.

4. Taste & Adjust:

   • Taste and add more salt or pepper if needed.

   • Serve hot as a creamy, flavorful base or side dish.