# What You'll Need:
→ Meats
01 - 4 boneless duck breasts (about 180 g each), skin on
→ Cherry Glaze
02 - 1 cup (150 g) fresh or frozen cherries, pitted and halved
03 - 2 tbsp cherry preserves or jam
04 - 1/2 cup (120 ml) dry red wine
05 - 1 tbsp balsamic vinegar
06 - 2 tsp honey
07 - 1 tsp fresh thyme leaves
08 - 1 small shallot, finely chopped
09 - 1 tsp cornstarch (optional, for thickening)
10 - Salt and black pepper, to taste
→ Garnish (optional)
11 - Fresh thyme sprigs
12 - Extra cherries, halved
# Steps to Follow:
01 - Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
02 - Place the duck breasts, skin side down, in a cold, dry skillet. Turn the heat to medium and cook for 6–8 minutes until the skin is golden and crisp. Flip and cook for another 3–5 minutes for medium-rare, or longer to desired doneness. Remove to a plate, cover loosely, and let rest.
03 - Discard excess fat from the skillet, leaving about 1 tablespoon. Add the chopped shallot and sauté for 1 minute.
04 - Add cherries, cherry preserves, red wine, balsamic vinegar, honey, and thyme. Simmer over medium heat for 6–8 minutes, stirring occasionally, until cherries are soft and sauce is slightly reduced.
05 - If a thicker sauce is desired, dissolve cornstarch in 2 teaspoons of water and stir into the sauce. Simmer for 1–2 minutes until thickened.
06 - Slice the rested duck breasts and arrange on plates. Spoon the warm cherry glaze over the top. Garnish with thyme sprigs and extra cherries if desired.
