Seared Duck with cherries, garlic and thyme
Score the duck fat without cutting into the meat. Season with sea salt and freshly ground pepper.
In a skillet, put the duck face down. Keep the heat just below medium so the fat renders out without burning the duck. Flip the duck every few minutes so it cooks evenly. Cook until it is at least medium in the centre. Let it rest for several minutes before slicing.
Sautè the cherries in the water for a few minutes.
Add the garlic, thyme and lemon juice. Simmer for a few minutes to cook the garlic.
Add the butter and stir well. Reduce the liquid by about a third.
Slice the duck and arrange it over a bed of greens.
Spoon the sauce over the duck.
Serve with potatoes roasted in duck fat.