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1
In a saucepan, bring the dates, rosemary and 4 cups of water to a boil.
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2
Simmer over moderate heat, mashing the dates with a wooden spoon, until very soft and the sauce is thick, 15 minutes.
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3
Strain, pressing on the solids; keep warm.
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4
In a small saucepan, bring the cream to a simmer.
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5
Slowly whisk in the cheese until well blended.
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6
Transfer the sauce to a bowl, season with salt and let cool until lukewarm.
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7
Preheat the oven to 425.
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8
Using a sharp knife, score the duck fat in a crosshatch pattern at 1/2-inch intervals.
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9
Heat a 12-inch ovenproof nonstick skillet.
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10
Season the duck with salt and pepper and add to the skillet skin side down.
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11
Cook over moderate heat until most of the fat is rendered and the skin is deep golden and crisp, about 8 minutes.
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12
Turn the duck over and roast in the oven until medium-rare within and an instant-read thermometer inserted in the center registers 130, about 12 minutes.
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13
Transfer the breasts to a cutting board and let stand for 10 minutes.
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14
Slice the duck crosswise 1/4 inch thick and arrange on plates.
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15
Whisk the Piave sauce until slightly thickened, about 1 minute.
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16
Serve the duck with the date jus and the Piave sauce.
