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Duck breast with cherry glaze sounds fancy, but it's honestly simpler than you'd think. Crispy skin, sweet-tart glaze, and enough protein to justify the effort.
Score the skin of each duck breast in a crosshatch pattern, careful not to cut into the meat. Pat dry and season thoroughly with kosher salt and black pepper.
Preheat a large oven-safe skillet over medium heat. Place duck breasts skin side down into the cold pan. Cook for 8-10 minutes, adjusting heat as needed, until the skin is deeply golden and much of the fat has rendered.
Turn the duck breasts over, then transfer the skillet to a preheated 400°F oven. Roast for 5–6 minutes for medium-rare, or longer if desired. Remove and let rest at least 5 minutes.
Meanwhile, pour off excess fat from the pan, then add shallots and cook over medium-low for 1 minute. Add cherries, balsamic vinegar, and honey; simmer, stirring, until the cherries are soft and sauce slightly thickened, about 5 minutes.
Whisk in butter off heat for gloss, then slice duck breast and serve with the warm cherry glaze spooned over. Adjust seasoning to taste before serving.
