1. Prepare the Duck Breasts

Start by preparing the duck breasts. Pat them dry with a paper towel to remove any excess moisture. This is important to achieve a crispy skin. Using a sharp knife, score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat. Scoring the skin allows the fat to render during cooking, which will help crisp up the skin and ensure the meat remains juicy. Season both sides of the duck breasts generously with coarse sea salt and freshly ground black pepper.

2. Sear the Duck Breasts

Heat a large skillet over medium-high heat and add 2 teaspoons of olive oil. Once the oil is hot, add the duck breasts skin-side down. Searing the duck breasts skin-side down first helps render the fat and crisp up the skin. Cook for about 6-7 minutes until the skin is golden brown and crispy. During this time, the fat will melt, and you may need to drain some of it off to avoid overcrowding the pan.

Flip the duck breasts over and reduce the heat to medium. Continue cooking the duck breasts for another 4-5 minutes for medium-rare. For medium, cook for 6-7 minutes. Keep in mind that cooking time may vary depending on the thickness of the duck breasts and your desired level of doneness. For accuracy, you can use a meat thermometer; 135°F (57°C) is ideal for medium-rare, and 145°F (63°C) is perfect for medium.

3. Rest the Duck Breasts

Once the duck breasts are cooked to your liking, transfer them to a plate and let them rest for at least 5 minutes. Resting the meat allows the juices to redistribute, ensuring the duck remains tender and juicy when sliced. While the duck rests, you can prepare the cherry sauce.

4. Make the Cherry Sauce

In the same skillet that you used to cook the duck, remove any excess fat, leaving about a tablespoon of drippings in the pan. Add the finely diced shallot and sauté over medium heat for 2-3 minutes until softened and translucent. The shallots add a subtle sweetness to the sauce and create a flavorful base.

Next, pour in the dry red wine, scraping up any browned bits from the bottom of the pan. This is known as deglazing, and it will help incorporate the rich flavors from the duck into the sauce. Allow the wine to simmer and reduce by half, which should take about 5 minutes.

Once the wine has reduced, add the low-sodium chicken stock and bring the sauce to a simmer. Cook for an additional 3-4 minutes to further reduce and concentrate the flavors. Stir in the Bing cherries and balsamic vinegar, then let the sauce simmer for another 4-5 minutes until the cherries begin to soften and release their juices.

5. Finish the Sauce

Add the honey to the cherry sauce and stir to combine. The honey will add a subtle sweetness that complements the tart cherries and rich wine reduction. Season the sauce with freshly ground black pepper to taste.

Finally, just before serving, remove the pan from the heat and stir in the very cold unsalted butter. This will give the sauce a velvety texture and a luxurious finish. Taste the sauce and adjust the seasoning if necessary.

6. Slice and Serve

Once the duck breasts have rested, slice them against the grain into thin slices. Arrange the sliced duck breasts on a serving plate and spoon the cherry sauce over the top. Garnish with additional fresh herbs or a drizzle of balsamic glaze, if desired. Serve immediately and enjoy!