Pan-Seared Duck Breast with Cherry-Port Reduction and Potato Gratin

Preheat oven to 375°F (190°C).

In a small bowl, whisk together heavy cream, milk, minced garlic, nutmeg, salt, and pepper.

Arrange the thinly sliced potatoes in a single layer in a small oven-safe gratin dish or individual ramekins.

Pour the cream mixture evenly over the potatoes. Sprinkle the grated Gruyère cheese on top.

Bake for 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let rest while preparing the duck.

Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.

Pat the duck breasts dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

Place the duck breasts, skin-side down, in a cold, oven-safe skillet. Place the skillet over medium-low heat.

Cook for 8-10 minutes, allowing the fat to render slowly and the skin to become golden brown and crispy. Pour off excess rendered fat periodically into a heatproof container (save for other uses).

Flip the duck breasts and sear the meat side for 1-2 minutes.

Transfer the skillet to the preheated oven (375°F/190°C) and roast for 5-7 minutes for medium-rare, or until an instant-read thermometer registers 135°F (57°C). Adjust time for desired doneness.

Remove duck from the skillet and let it rest on a cutting board, skin-side up, for at least 10 minutes before slicing. Tent loosely with foil.

While the duck is resting, pour off all but 1 tablespoon of fat from the skillet. Return the skillet to medium heat.

Add the minced shallots and cook until softened, about 2-3 minutes.

Add the minced garlic and cook for another 30 seconds until fragrant.

Pour in the port wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 3-4 minutes.

Add the chicken broth, cherries, and thyme sprig. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly and the cherries are tender.

Remove the thyme sprig. Whisk in the cold butter until the sauce is glossy and emulsified. Season with salt and pepper to taste.

Slice the rested duck breasts against the grain.

Spoon a portion of the potato gratin onto each plate.

Arrange the sliced duck breast alongside the gratin.

Drizzle the cherry-port reduction generously over the duck.

Garnish with fresh chopped parsley.