Heat your oven to 200 C / 390 F with a rack in the center.

Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern at 1 cm intervals, cutting down to but not through the meat.

Season both sides generously with salt and pepper.

Place the duck breasts skin-side down in a cold, dry oven-safe skillet. Set the heat to medium and let the fat render for 10 to 12 minutes, without moving the duck, until the skin is deep golden and most of the fat has melted out.

Flip the breasts and sear the flesh side for 1 minute until lightly browned.

Transfer the skillet to the oven and roast for 5 to 6 minutes, until an instant-read thermometer reads 57 C / 135 F at the thickest part for medium.

Transfer the duck to a warm plate, tent loosely with foil, and rest for 5 minutes. Pour off all but 1 tablespoon of the rendered fat from the pan and reserve the rest for another use.

Return the skillet to medium heat. Add the minced shallot and cook for 2 minutes, stirring, until softened and just translucent.

Add the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until reduced by half.

Add the cherries, balsamic vinegar, stock, thyme sprigs, and honey if using. Stir to combine.

Simmer over medium-high heat for 6 to 8 minutes, stirring occasionally, until the sauce has reduced to a consistency that coats the back of a spoon and the cherries have softened.

Remove from heat. Discard the thyme sprigs. Swirl in the cold butter cubes one at a time until the sauce is glossy. Taste and adjust salt and pepper.

Slice each duck breast on a bias into four or five pieces and fan across a warm plate.

Spoon the cherry balsamic reduction generously over and around the duck. Serve immediately.