Steps
1. Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat.
2. Season the duck breast with salt and pepper on both sides.
3. In a cold skillet, place the duck breast skin-side down and turn the heat to medium. Cook for 6-8 minutes until the skin is crispy and golden.
4. Flip the duck breast and cook for an additional 3-4 minutes for medium-rare doneness. Adjust time based on your preferred doneness.
5. Remove the duck from the pan and let it rest for 5 minutes.
6. In the same skillet, add olive oil, then add the cherries and cook for 2-3 minutes until softened.
7. Pour in the chicken broth, honey, and balsamic vinegar. Simmer for 5-7 minutes until the sauce thickens slightly.
8. Slice the duck breast and serve it drizzled with the cherry reduction, garnished with fresh thyme.