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-high heat.
4. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy.
5. Flip the duck breast and cook for an additional 3-4 minutes for medium-rare. Adjust cooking time as needed for your preferred doneness.
6. Remove the duck from the skillet and let it rest for 5 minutes.
7. In the same skillet, add the cherries, honey, balsamic vinegar, and chicken broth. Cook over medium heat, stirring occasionally, until the sauce thickens, about 5 minutes.
8. Slice the duck breast and serve it drizzled with the cherry reduction, garnished with fresh thyme if desired.