Score the skin of each duck breast in a crosshatch pattern with a sharp knife (do not cut into the meat). This helps render fat and crisp the skin.

Pat duck dry with paper towels. Season both sides with salt, cracked black pepper, smoked paprika, and ground coriander.

Let sit at room temperature for 10–15 minutes while prepping other ingredients.

In a small saucepan over medium heat, combine cherries, red wine, balsamic vinegar, and cracked black pepper.

Simmer gently for 8–10 minutes until the cherries soften and the liquid reduces slightly.

Remove from heat and whisk in butter to create a glossy sauce. Keep warm.

Preheat a heavy skillet (cast iron preferred) over medium heat.

Place duck breasts skin-side down in a cold skillet (this helps fat render slowly and crisps the skin).

Cook 6–8 minutes, pouring off excess fat if needed. Skin should be golden brown and crisp.

Flip and cook the flesh side 3–4 minutes for medium-rare (internal temp ~135°F / 57°C). Adjust time for desired doneness.

Transfer to a plate and loosely tent with foil. Rest 5–10 minutes before slicing.

Roast fingerling potatoes at 425°F (220°C) for ~25 minutes until golden.

Sauté greens with a splash of olive oil, garlic, and a pinch of salt for 3–4 minutes until wilted.

Slice duck breast thinly on a diagonal.

Spoon a pool of cherry reduction onto each plate.

Lay duck slices over the sauce, fan slightly.

Add roasted potatoes or parsnip purée and greens to complete the plate.

Optional: garnish with a few fresh thyme sprigs or microgreens.