Duck Breast with Dukkah Crust Endive Potato and Sour Cherry Jus

Ingredients

• 4 duck breasts
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for cooking
• 6 sprigs thyme
• 1 bay leaf
• 1 shallot, roughly chopped
• 1 tablespoon pink peppercorns
• 2 tablespoons sugar
• 1/2 cup plus 1 tablespoon sherry vinegar
• 1/2 cup red wine
• 2 cups veal demi
• 1 cup chicken stock
• 1 cup pitted sour cherries, halved, plus more for garnish
• 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter
• 3 Belgian endive, halved lengthwise
• 3/4 cup orange juice
• 3 tablespoons coriander seeds, toasted and ground
• 3 tablespoons cumin seeds, toasted and ground
• 3 tablespoons black sesame seeds, toasted and ground
• 3 tablespoons white sesame seeds, toasted and ground
• 1 teaspoon ground cardamom
• 2 tablespoons honey
• 3 to 4 Yukon gold potatoes, sliced into 1/2-inch-thick slices, centers punched out with a ring cutter
• Flaky sea salt, for garnish

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