Step 1

Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.

Step 2

Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.

Step 3

Remove the breast from the pan and place it in dish. Cover with aluminum foil.

Step 4

Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).

Step 5

Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.

Step 6

Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.

Step 7

Add the cherries, cherry preserve, and chicken stock.

Step 8

Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer thicker sauce, add the cornstarch mixture and boil for a few minutes longer.

Step 9

Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately