This duck recipe is restaurant-worthy; adapted from S'Cook by Anne-Sophie Pic
4 7-ounce duck breasts
½ cup all-purpose flour
½ tablespoon butter, plus more for cooking the blinis
7 ounces (7/8ths cups) milk
3 tablespoons walnut oil
pinch of salt
½ cup fresh corn
2 egg whites, beaten to soft peaks
1 tablespoon olive oil
½ cup fresh sweet cherries, pitted and stemmed
3 tablespoons butter, divided
2 tablespoons balsamic vinegar
kosher salt and freshly ground pepper
Prep the duck breasts by removing any stray nerves or sinews, then score the skin and fat in a crisscross pattern with a knife. Refrigerate while cooking the compote and blinis.
Make the blinis: combine the flour, eggs, butter, milk, walnut oil and salt into a food processor or blender and blend until smooth, then strain through a fine-mesh colander. Beat the egg whites until soft peaks form, and fold into the batter along with the corn just before cooking. Heat the olive oil and about a tablespoon of butter in a large, flat (nonstick) pan over medium heat. Using a tablespoon, drop small rounds of batter onto the pan and cook for approximately 2-3 minutes per side until golden brown. Repeat, cooking blinis in batches. Cool and cover lightly with a paper towel.
Make the compote: Melt 1 tablespoon butter in small saucepan over medium-low heat. Add the cherries and saute for 2 minutes. Add the balsamic vinegar and reduce heat to low, cooking until cherries are soft (about 10 minutes). Remove from heat and swirl in second tablespoon of butter. Cover and set aside.
Remove duck breasts from the refrigerator and preheat oven to 350 degrees. Season the duck breasts with salt and pepper. Heat a tablespoon of butter over medium-high heat in a large ovenproof skillet. Add duck breasts, skin side down, and sear for 2 minutes. Flip duck breasts and sear for another 2 minutes. Remove skillet from heat, keeping duck breasts skin-side up, and immediately transfer to oven.
Cook for another 7-8 minutes in the oven, then remove the skillet from the oven, leaving the duck breasts in the pan. Let the duck breasts rest for 4-5 minutes, then remove to a platter and slice. Drizzle cherry compote over the duck and add the blinis. Serve immediately.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/07/scook-duck-breast-with-cherry-compote.html