Seared Duck Breast with Cherry Pan Sauce
Score duck skin in a crosshatch pattern without cutting into the flesh. Season generously with salt and pepper. Place skin-side down in a cold skillet, then set over medium-low heat; cook for 14–16 minutes, draining fat every few minutes, until skin is deeply golden and most fat has rendered.
Flip duck and cook flesh-side for 4 minutes for medium-rare (65 °C internal). Rest on a wire rack 8 minutes.
Pour off most fat from the skillet, leaving 1 tsp. Sauté shallots 2 minutes. Deglaze with red wine; reduce by half. Add stock, thyme, cherries, sugar, and vinegar; simmer 8 minutes until sauce coats a spoon.
Remove from heat and whisk in cold butter cubes to finish and gloss the sauce. Slice duck breasts and serve with cherry sauce spooned over.