- For the carrot foie purée, place caramelized carrots, shallots, and carrot juice in a sauté pan over medium heat. Reduce by half. Add thyme and chicken stock to cover and cook until tender. Remove thyme sprigs and place in blender. Purée until smooth. Add foie gras, adjust seasoning, and reserve.
- For the sour cherry jus, heat pan over low heat and add oil or butter, swirling to coat the pan. Add shallots, thyme, and salt and cook 5−10 minutes, stirring frequently and adjusting heat to avoid browning.
- Add cherries and cook slowly about 15 minutes. Deglaze with wine, reduce by half, and then add chicken reduction. Simmer until nappe (liquid is viscous enough to coat the back of a spoon). Strain through chinois, then add cherry vinegar or red wine vinegar.
- For duck breast, mix ½ the thyme and the minced garlic with Espelette powder in a bowl. Add duck breast and olive oil to cover. Let marinate at least 1 hour.
- Preheat oven to 375 degrees and heat oil in an ovenproof skillet over medium heat. Add duck, remaining thyme, and whole garlic and slowly render the duck, skin side down. Baste with garlic and thyme oil.
- Finish duck in the oven for 8 minutes.
- To plate, place the carrot foie purée on the plate, top with sliced duck, and pour the sauce around to finish. Chef Compton also adds thyme-roasted vegetables, such as carrots, mustard greens, and onion confit.