Seared Duck Breast with Cherry Sauce

Score duck skin in crosshatch pattern, season with salt and pepper

Start duck skin-side down in cold pan, cook 6-8 minutes

Flip and cook 3-4 minutes more for medium-rare

Rest duck 10 minutes, slice on bias

For sauce: sauté shallot, add cherries, vinegar, honey, stock

Simmer until reduced, whisk in butter, strain if desired