Step 1: Prepare the cauliflower puree. Cut 1 large head of cauliflower into florets. Place in a large pot, cover with cold water, add 0.5 tsp salt, and bring to a boil. Cook for 10-15 minutes, or until very tender. Drain thoroughly. Transfer to a food processor with 29g butter and 47ml heavy cream. Blend until perfectly smooth and creamy, scraping down sides as needed. Season with salt and pepper to taste. Keep warm.

Step 2: Prepare the duck breast. Pat the 570g duck breasts thoroughly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with 0.5 tsp salt and 0.25 tsp black pepper.

Step 3: Sear the duck breast. Place the duck breasts, skin-side down, in a cold, oven-safe skillet (cast iron is ideal). Turn the heat to medium-low and slowly render the fat for 10-15 minutes until the skin is deeply golden brown and very crispy. Pour off excess fat periodically. Flip the duck breasts and sear on the meat side for 3-5 minutes for medium-rare. Transfer duck to a cutting board, skin-side up, and rest for 5 minutes.

Step 4: Make the cherry-balsamic reduction. While the duck rests, pour off all but 1 tablespoon of duck fat from the skillet. Add 1.8 medium shallots (finely minced) and 1.8 cloves garlic (minced) to the skillet. Sauté for 2-3 minutes until fragrant. Add 135g pitted fresh cherries, 57ml balsamic vinegar, 95ml chicken broth, and 9.5g fresh thyme sprigs. Bring to a simmer and reduce the liquid by half, about 10-12 minutes, stirring occasionally, until it thickens to a syrupy consistency. Remove thyme sprigs. Season with salt and pepper to taste.

Step 5: Assemble and serve. Slice the rested duck breasts against the grain into thick slices. Divide the cauliflower puree among 3 plates. Arrange the sliced duck breast alongside the puree. Spoon the cherry-balsamic reduction generously over the duck. Serve immediately.