Remove duck breasts from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat skin and flesh dry thoroughly with paper towels.

Using a sharp knife, score the skin in a crosshatch pattern, cutting through the fat but not into the meat (about 5 mm deep). This helps render fat and crisps the skin.

Season both sides of the breasts generously with kosher salt and freshly ground black pepper. Rub 1 tablespoon olive oil over the flesh side only (not necessary on skin if well seasoned).

Preheat oven to 200°C (400°F). Place an ovenproof skillet (preferably cast iron) on the stovetop over medium heat to preheat while you prepare vegetables (about 5 minutes).

Place duck breasts skin-side down in the cold skillet (skin should contact the pan) and turn heat to medium-low. This allows fat to render slowly. Cook 8–12 minutes, pressing down occasionally and tilting pan to spoon off excess fat into a heatproof container. Cook until skin is deep golden brown and much of the fat is rendered.

Flip breasts and sear flesh side for 1 minute to color. Transfer skillet to the preheated oven and roast 6–10 minutes for medium-rare (internal temperature 55–58°C / 130–136°F). Increase time for more doneness (8–12 minutes for medium). Remove from oven and rest on a cutting board loosely tented with foil for 8–10 minutes before slicing.

Roasted Root Vegetables

While duck is preheating and beginning to sear, toss potatoes, carrots, parsnips, red onion wedges and smashed garlic with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 tablespoon fresh thyme in a large bowl until evenly coated.

Arrange vegetables in a single layer on a rimmed baking sheet. Place in the oven (can roast at the same 200°C/400°F) and roast 25–35 minutes, tossing once halfway, until vegetables are tender and caramelized at the edges. Timing may overlap with duck; if oven space is limited, roast vegetables first and keep warm.

When roasted, remove garlic cloves from skins if desired. Taste and adjust seasoning with a pinch of salt and pepper. Keep warm, loosely tented with foil, while duck rests and sauce is finished.

Cherry Reduction & Finish

While duck rests, make the cherry reduction. In a small saucepan over medium heat combine the cherries, 120 ml dry red wine and 120 ml chicken or duck stock. Add 1 tablespoon balsamic vinegar and 1 teaspoon brown sugar or honey to balance acidity.

Bring to a gentle simmer and cook, stirring occasionally, until cherries soften and liquid reduces by about half (8–12 minutes). If using frozen cherries, add a minute or two.

Remove from heat and, using a spoon or small whisk, skim any excess fat from the surface if present. For a smooth sauce, optionally purée with an immersion blender and pass through a fine sieve into a small pan, pressing solids to extract flavor. Return to low heat.

Mount the sauce by whisking in the cold cubed butter, one piece at a time, until glossy and slightly thickened. Stir in 1 teaspoon fresh thyme leaves, and season with salt and pepper to taste. Keep warm.

Slice rested duck breasts thinly on the bias. Arrange roasted vegetables on plates, fan duck slices over them, and spoon the warm cherry reduction over the duck (and a little over the vegetables if desired). Serve immediately.