Duck Breasts

1. Put the duck breasts (one at a time) between two sheets of baking paper and hit with a meat tenderizer or rolling pin to flatten them slightly. Don’t overdo it – just enough to even out the thickness.
2. Score the skin in a diamond pattern, being careful not to cut into the meat.
3. Salt the duck breasts generously on both sides and refrigerate for 2 hours. When there’s one hour left, start preparing the potato confit.
4. Pat the duck dry with paper towels and place skin side down in a cold, dry frying pan. Season the meat side with black pepper.
5. Turn on the heat and sear for 6 minutes, counting from when the searing begins. After a few minutes, when the fat has rendered, add the garlic and rosemary to the pan.
6. Transfer the pan to the oven and bake at 200°C (400°F) for 6 minutes for medium-rare to medium. Set the duck aside in a bowl, cover, and let it rest for 10 minutes. Keep the duck fat in the pan for the sauce.

Cherry Sauce

1. In the same pan with the rendered duck fat, sauté the shallot for a minute.
2. Add the cherries and continue frying for a few minutes.
3. Stir in the lemon zest and cherry wine, and let it reduce by half.
4. Add the stock and reduce until the sauce thickens to your liking.
5. Taste and adjust the salt if needed.

Potato Confit

1. Add the potatoes, rosemary, and garlic to an oven-safe dish and season with black pepper and salt. Cover completely with olive oil.
2. Bake at 200°C (400°F) for 1 hour.
3. Let cool slightly, then remove the potatoes from the oil. Serve with the duck and cherry sauce.