Steps
1. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
2. Season both sides of the duck breast with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Place the duck breast skin-side down in the skillet.
4. Cook for about 6-8 minutes until the skin is crispy and golden brown.
5. Flip the duck breast and cook for another 4-5 minutes for medium-rare, or adjust cooking time to your preference.
6. Remove from the skillet and let it rest for 5 minutes before slicing.
7. In the same skillet, add the cherries, balsamic vinegar, honey, and thyme. Cook until the cherries soften and the sauce thickens, about 3-4 minutes.
8. Slice the duck breast and serve drizzled with the cherry balsamic glaze.