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1
Heat a medium skillet over medium heat.
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2
Score the skin of the duck breasts and season them lightly with salt and pepper.
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3
Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down.
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4
Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes.
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5
Turn the duck breasts over and cook them in the duck fat for 2 minutes.
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6
Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.
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7
After the duck has rested, return them to the skillet, skin side down, over medium heat.
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8
Spoon the duck fat over the breasts until they are just heated through.
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9
The skin should be crispy and duck meat should be pink in color.
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10
Transfer to a cutting board.
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11
In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil.
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12
When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes.
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13
Add the shallot and garlic and cook until they are soft, about 5 minutes.
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14
Lower the heat to medium and add in the spinach and the frisee.
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15
Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil.
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16
Cook the greens until just wilted, about 2 minutes.
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17
To serve, divide the greens onto 2 plates and garnish with the chives.
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18
Slice the duck breasts and fan them over the greens.
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19
Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.
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20
Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil.
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21
Peel and slice the garlic as thinly as possible.
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22
Add the garlic and razz cherries to the pan and reduce the heat to medium.
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23
Continue to cook until the sauce is reduced and syrupy, about 15 minutes.
