Succulent duck breast with crispy skin paired with a rich and tangy cherry port sauce.
Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper.
Heat vegetable oil in a skillet over medium-high heat. Place the duck breasts skin-side down.
Cook for 5 minutes without moving the duck, then flip and cook the other side for 4 minutes. Transfer to a plate to rest.
Lower the heat to medium and add finely chopped shallots and minced garlic to the same skillet. Sauté until fragrant.
Add fresh thyme, port wine, and chicken stock. Scrape up any brown bits from the bottom of the pan. Bring to a simmer.
Add the tart cherries to the sauce. Simmer gently until the sauce thickens and cherries are soft.
Remove the thyme sprigs and stir in butter and lemon zest until the sauce is smooth and glossy.
Slice the rested duck breasts thinly and arrange on plates. Spoon the cherry port sauce over the duck before serving.
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