Preparation

1. Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides of the duck breasts with salt and pepper, and let them sit at room temperature for 15 minutes.
3. Prepare a plate with paper towels to catch duck fat while cooking.

Cooking Duck

1. Start with the duck breasts skin-side down in a cold skillet. Turn the heat to medium or medium-low.
2. Allow the fat to render out slowly for about 8 to 12 minutes until the skin is deep golden and crisp.
3. Flip the duck breasts and cook the meat side for 2 to 4 minutes, aiming for medium rare (130 to 135 F).
4. Remove from heat and let the duck rest for at least 5 to 10 minutes.

Making Cherry Sauce

1. Carefully pour off most of the duck fat from the pan, leaving about 1 tablespoon behind.
2. Add cherries to the pan and stir until softened. Then add red wine or stock, vinegar, and cherry jam if using, along with the thyme sprig.
3. Let it simmer, scraping the browned bits from the pan, until it thickens slightly for about 5 to 8 minutes.
4. Turn off the heat and swirl in the butter until melted.

Serving

1. Slice the duck breast against the grain into thin slices and fan out on the plate.
2. Spoon the cherry sauce over the duck, ensuring the crispy skin is visible.