Duck Breast with Fruit and Herbs

Step 1

Preheat oven to 400°F. Cut 1 small butternut squash into 1-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a baking sheet until tender and caramelized, about 25 minutes.

Step 2

Score the skin of 2 duck breasts in a crosshatch pattern, then season both sides with remaining 1/2 tsp salt and 1/4 tsp pepper.

Step 3

Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook until skin is golden and crisp, about 8 minutes. Pour off excess fat as needed.

Step 4

Flip duck and cook 2 minutes more. Transfer to a plate, skin-side up, and let rest 5 minutes before slicing.

Step 5

While duck rests, add 1 cup cherries and 2 sprigs thyme to the same skillet. Cook over medium heat, stirring, until cherries soften and release juices, about 3 minutes.

Step 6

Blend 1/2 cup parsley, 2 tbsp olive oil, and a pinch of salt in a small food processor until smooth, about 30 seconds.

Step 7

Slice duck thinly against the grain. Serve over roasted squash, spoon cherries and juices on top, and drizzle with herb oil.

Step 8

Garnish with extra thyme or parsley if you like.