Step 1

In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.

Step 2

Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.

Step 3

Simmer over medium heat until mixture reduces by half and cherries are softened.

Step 4

Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.

Step 5

Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.

Step 6

Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.

Step 7

Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.

Step 8

Remove from oven and rest on a separate plate for 5 minutes before slicing.

Step 9

Serve with cherry sauce.