Cookwith - French Pan-Seared Duck Breast with Cherry-Port Reduction, Roasted Fingerlings & Simple Gr

Ingredients

• 2 large duck breasts (about 6 oz each, skin-on)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 lb fingerling potatoes, halved lengthwise
• 1 tbsp olive oil
• 1/2 cup fresh or frozen cherries, pitted and halved
• 1/2 cup ruby port wine
• 1/4 cup low-sodium chicken stock
• 1 small shallot, finely minced
• 1 tsp fresh thyme leaves (plus extra sprigs for garnish)
• 1 tsp balsamic vinegar
• 2 cups mixed greens (arugula, baby spinach, or spring mix)
• 1 tbsp extra-virgin olive oil (for salad)
• 1 tsp red wine vinegar
• 1/2 tsp Dijon mustard