Score the skin of the duck breasts in a crosshatch pattern. Rub the five spice powder, salt, and black pepper into the meat. Let it sit at room temperature for 15 minutes.

Sear the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-high and cook until the skin is crispy and golden brown. Flip and cook for an additional 5-7 minutes. Transfer to the oven to finish cooking at 400°F (200°C) for about 5-10 minutes.

Roasted Potatoes and Kale

Roast Potatoes

Preheat the oven to 400°F (200°C). Toss baby potatoes with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

Sauté Kale and Onions

In a separate pan, heat olive oil and sauté sliced onions until translucent. Add chopped kale and cook until wilted. Season with salt and pepper to taste.

Sauce and Slaw Preparation

Make Gochujang Hoisin Sauce

Mix gochujang, hoisin sauce, and rice vinegar in a small bowl. Set aside.

Prepare Slaw

In a bowl, combine shredded red cabbage and julienned carrots. In a separate bowl, whisk together apple cider vinegar, honey, and salt. Pour over the vegetables and toss to combine.

Make Cherry Agrodolce

In a saucepan, combine pitted cherries, red wine vinegar, and sugar. Cook over medium heat until the cherries are soft and the mixture thickens slightly.

Prepare Tandoori Peanuts

In a bowl, toss roasted peanuts with tandoori spice mix and a bit of oil until evenly coated.

Assembly

Plate the Dish

Slice the duck breast and arrange it on a plate with roasted potatoes, sautéed kale, and onions. Drizzle with gochujang hoisin sauce and cherry agrodolce. Serve with red cabbage slaw and tandoori peanuts on the side.