Pan-Seared Duck Breast with Cherry Balsamic Glaze Recipe

Ingredients

• 2 pieces duck breast (skin-on, about 180–200 g each)
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional, for extra depth)
• 1 cup fresh or frozen pitted cherries
• 3 tbsp balsamic vinegar
• 1 tbsp honey (or maple syrup for variation)
• 1/2 cup chicken stock (or vegetable stock)
• 1 tsp fresh thyme leaves (or 0.25 tsp dried thyme)
• 1 small shallot (finely minced)
• 1 tsp olive oil
• Pinch of sea salt, to taste
• Fresh thyme sprigs
• A few whole cherries (pitted)
• Microgreens or arugula leaves