Cut cauliflower into bite-sized pieces. Place cauliflower in prepared casserole dish and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.

Roast in hot oven, 10 minutes.

Remove from oven. Cauliflower will finish cooking in a later step.

While cauliflower roasts, make cheese sauce.

Place a small pot over medium heat. Add cream cheese, sour cream, white cheddar cheese, 1 Tbsp. water, and a pinch of salt to hot pot and bring to a simmer.

Once simmering, stir until thickened, 2-3 minutes.

Remove from burner. Set aside until cauliflower is ready.

Carefully, pour cheese sauce evenly over cauliflower in casserole dish.

Roast again until lightly browned, 15-17 minutes.

While cauliflower gratin roasts, cook duck.

Pat duck dry. Gently pull knife across duck skin on an angle, leaving 1/8"-deep line. Repeat on an angle in the opposite direction, creating a diamond pattern. Scoring skin helps with browning. Season both sides of duck with seasoned salt.

Add 1 tsp. olive oil and duck breasts to cold, medium non-stick pan, skin-side down, and place pan over medium heat. Cook until browned and duck reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

Carefully pour liquid out of pan periodically as skin renders. If skin becomes too dark, lower heat.

Flip, and cook until browned on second side, 2-4 minutes.

Transfer to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook duck to medium heat. Add red wine vinegar, mirepoix base, and cherry jam to hot pan. Bring to a simmer.

Once simmering, stir occasionally until liquid is reduced by half, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping duck with sauce. Bon appétit!