Cherry-Dijon Duck Breasts

Remove the plain butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Drain and rinse the beans. Roughly chop the artichokes. Roughly chop the onions. Halve the baguettes. Thinly slice the chives. In a bowl, combine the sour cherry spread, mustard, and half the vinegar.

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.)

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the drained beans, mirepoix, demi-glace, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened and combined. Add the garlic-herb butter. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the remaining vinegar, chopped artichokes, and chopped onions. Taste, then season with salt and pepper if desired.

Meanwhile, place the halved baguettes on a sheet pan, cut side up. Evenly spread the softened plain butter onto the baguettes, then sprinkle with the cheese. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a cutting board; halve each piece on an angle.

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the cooked beans and vegetables and parmesan toast on the side. Top the duck with the sauce. Garnish with the sliced chives. Enjoy!