Duck breast sounds intimidating but here is a secret: it is actually easier to cook than chicken breast. You cannot overcook it the same way because all that fat keeps it moist. And the skin? Score it, start it cold, render the fat slowly — and you get the crispiest, most satisfying skin in the game. The cherry sauce is the perfect companion — sweet cherries, a splash of red wine, a touch of balsamic, reduced until syrupy. The sweetness balances the rich, gamey duck beautifully. This is my din