Score the skin of the duck breasts in a crosshatch pattern. Rub with salt, black pepper, and five spice powder. Sear skin-side down in a hot skillet until the skin is crispy, about 6-8 minutes. Flip and cook for another 3-4 minutes. Let rest.

Duck Confit Croquette Preparation

Make the Croquettes

In a bowl, combine shredded duck confit and mashed potatoes. Form into small balls, then roll in flour, dip in beaten egg, and coat with panko breadcrumbs. Deep fry in hot oil until golden brown, about 3-4 minutes.

Sauté Wild Mushrooms

Cook the Mushrooms

In a skillet, melt butter and add minced garlic. Sauté for 1 minute, then add mixed wild mushrooms. Cook until tender, about 5-7 minutes.

Prepare Red Wine Cherries

Simmer Cherries

In a saucepan, combine cherries, red wine, and sugar. Simmer for 10-15 minutes until the mixture thickens slightly.

Foie Gras Jus Preparation

Make the Jus

In a small saucepan, sauté shallots in butter until soft. Add foie gras and duck stock, and simmer for 5-7 minutes. Strain if desired.

Plating

Assemble the Dish

Slice the duck breast and arrange on a plate with croquettes, sautéed wild mushrooms, and bitter greens. Drizzle with red wine cherries and foie gras jus.