Pan-Seared Duck & Sour Cherry Sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, cut side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Meanwhile, 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. Reserving 1 tablespoon of the duck fat in the pan, carefully drain the remaining duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) 

*The USDA recommends cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. Pick the mint leaves off the stems. Pit and roughly chop the olives. Roughly chop the pistachios. In a bowl, combine the broth and sour cherry spread; season with salt and pepper. Whisk to thoroughly combine.

While the duck rests, heat the pan of reserved duck fat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to the bowl of roasted potatoes; add the chopped olives, half the cheese, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.

Heat the same pan on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until thickened. Add the butter. Cook, stirring frequently, 30 seconds to 1 minute, or until melted and combined. Turn off the heat. Taste, then season with salt and pepper if desired. 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 finished vegetables. Top the duck with the finished sauce. Garnish the vegetables with the remaining cheese, chopped pistachios, and mint leaves (tearing just before adding). Enjoy!