Roasted Duck

Make the cherry duck jus: In a large pot over medium high heat, combine the Chicken Stock (2 cups) and Port Wine (2 cups), Fresh Thyme (2 sprigs), Frozen Cherries (2 tsp), and bring to a boil. Continue cooking until the liquid has reduced by half, about 20 minutes. Whisk in the Demi-Glace (1 cup) and cook for 5 more minutes. Strain through a fine mesh sieve. Pour the mixture back into the pot over medium heat and add Unsalted Butter (2 tsp) and bring to a simmer. Keep warm until ready to use.

Cook the duck: Score the Skin-on Duck Breasts (6 oz) skin in a cross-hatch pattern and season with Kosher Salt (2 tsp). Place the duck, skin side down in a medium skillet with the Grapeseed Oil (2 Tbsp) over medium heat. Cook until the skin begins to crisp, then flip and cook until the other side just begins to turn golden. Remove from the heat and keep warm until ready to serve.

Make the garnish: Place the Grapeseed Oil (1 Tbsp) in a large skillet over medium heat and add the Red Onion (1 tsp) and cook until they begin to caramelize, about 4 minutes. Add the Farro (1/2 cup), Brussels Sprouts (4 Tbsp), Dried Currants (1 Tbsp) and Black Cherry (1 Tbsp) and cook until warmed through. Season with the Red Wine Vinegar (1 tsp) and Kosher Salt (1 tsp). Add the Roasted Pistachios (1 tsp) and toss to combine.

Place the farro mixture onto the plate and top with the sliced duck. Add a scoop of the Sweet Potatoes (2 oz) and drizzle the cherry jus around the duck. Finish with the Watercress (to taste).