Preheat oven to 200°C / 400°F.

Arrange baguette slices on a baking tray, brush lightly with olive oil, and toast for 8–10 minutes, turning once, until golden and crisp. Set aside.

In a small saucepan, combine cherries, sugar, balsamic vinegar, red wine, and salt.

Simmer over medium heat for 10–12 minutes, stirring occasionally, until the cherries soften and the mixture thickens slightly.

Remove from heat and let cool.

Pat duck breasts dry. Score the skin in a crosshatch pattern, being careful not to cut into the meat.

Season generously with salt and pepper.

Place duck breasts skin-side down in a cold pan. Turn heat to medium and cook for 6–8 minutes, allowing the fat to render and the skin to become golden and crisp.

Flip and cook the flesh side for 2–3 minutes for medium-rare (or longer to preference).

Remove from pan, rest for 5 minutes, then slice thinly.

Place slices of duck breast on each crostini.

Top with a spoonful of cherry compote.

Garnish with fresh thyme, microgreens, or a light drizzle of balsamic glaze.

Serve warm or at room temperature for best flavor.

Wine

• Pinot Noir

• Merlot

• Beaujolais Cru

Cocktails

• Cherry Manhattan

• Negroni

• Old Fashioned

Sides

• Arugula salad with balsamic vinaigrette

• Pickled shallots or cornichons

• Always start duck skin-side down in a cold pan for perfect rendering

• Frozen cherries work well outside cherry season

• Resting the duck keeps it juicy and tender

• Add orange zest to the compote for extra brightness

• Ideal for Valentine’s Day, Christmas, or elegant cocktail parties