Duck Breast with Cherry Sauce

Instructions

1. Prepare the duck
   Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Allow to rest at room temperature for 10 minutes.
2. Cook the duck breasts
   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 8-10 minutes until the skin is crisp and golden brown. Flip and cook for another 4-6 minutes for medium-rare, or until desired doneness. The internal temperature should reach 135°F (57°C) for medium-rare.
3. Rest the meat
   Transfer the duck breasts to a cutting board and tent loosely with foil. Let rest for 5-10 minutes while preparing the sauce.
4. Prepare the cherry sauce
   Pour off all but 1 tablespoon of duck fat from the pan. Add the shallots and garlic, cooking over medium heat until softened, about 2 minutes. Add the cherries and cook for 1 minute.
5. Deglaze and reduce
   Pour in the port wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the chicken stock, balsamic vinegar, honey, and thyme sprigs. Bring to a boil, then reduce heat and simmer until the sauce has reduced by half, about 5-7 minutes.
6. Finish the sauce
   Remove the thyme sprigs. Remove the pan from heat and whisk in the cold butter, one cube at a time, until the sauce is glossy and slightly thickened. Season with salt and pepper to taste.
7. Serve
   Slice the duck breasts thinly against the grain. Arrange on warmed plates and spoon the cherry sauce over the top. Serve immediately.