Ingredients:

  • 2 Duck Breasts, skin on (approx. 10–12 oz each)
  • 12 – 16 rashers Streaky Bacon (thin cut)
  • 1 teaspoon Kosher Salt (Flaky sea salt)
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 1 tablespoon Fresh Thyme, chopped finely
  • 1 tablespoon Olive Oil or Duck Fat (for starting the sear)
  • 1 cup Frozen Dark Cherries (do not thaw)
  • 1/4 cup Balsamic Vinegar (good quality)
  • 1/4 cup Red Wine (Merlot or Pinot Noir, or sub chicken stock)
  • 2 tablespoons Brown Sugar (packed)
  • 1 small Shallot, finely minced
  • 1 tablespoon Unsalted Butter (for finishing the glaze)

Instructions:

  1. Prep the Duck: Score the duck skin lightly in a diamond pattern, being careful not to cut into the meat. Pat the breasts completely dry using paper towels.
  2. Season: Mix the salt, pepper, and fresh thyme. Rub the mixture deeply into the scored skin and on the underside of the duck breasts.
  3. Wrap the Bacon: Lay 6-8 rashers of bacon out slightly overlapping to form a mat. Place the seasoned duck breast (skin-side down) onto the bacon. Tightly roll the bacon around the sides and edges, creating a complete seal. Secure the ends with wooden toothpicks or butcher's twine.
  4. Chill (Crucial Step): Place the wrapped duck breasts on a plate and refrigerate for 30 minutes. This helps the bacon adhere and guarantees a crispier cook.
  5. Preheat: Preheat the oven to 400°F (200°C).
  6. Sear: Heat the ovenproof skillet over medium-high heat. Add a touch of oil or duck fat. Place the wrapped duck breasts (bacon seam-side down) into the hot pan. Sear for 4–5 minutes until the bacon is deeply golden and crisp. Flip and sear the other side for 2–3 minutes.
  7. Roast: Transfer the skillet immediately to the preheated oven. Roast for 8–12 minutes, depending on thickness, until the internal temperature reaches 130°F (54°C) for medium-rare.
  8. Rest (Non-Negotiable): Remove the duck from the pan (place it on a warm plate or cutting board) and let it rest, loosely tented with foil, for 10–15 minutes before slicing.
  9. Sauté Aromatics: While the duck rests, pour off most of the bacon/duck fat from the skillet, leaving about 1 tablespoon. Add the minced shallots and sauté for 2 minutes until softened.
  10. Deglaze: Add the red wine (if using) and scrape up any brown bits (fond) from the bottom of the pan. Reduce the liquid by half.
  11. Simmer the Sauce: Add the frozen cherries, balsamic vinegar, and brown sugar. Bring to a simmer and cook for 5–7 minutes, until the sauce has reduced to a syrupy consistency.
  12. Finish: Remove the glaze from the heat. Whisk in the cold tablespoon of butter for richness and shine. Season with a pinch of salt if needed.
  13. Plating: Remove the toothpicks or twine from the rested duck. Slice the duck breasts diagonally into thick medallions. Spoon a generous amount of the cherry glaze onto the plate and arrange the sliced duck over the sauce. Serve immediately.