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1
In a shallow dish, combine 2 tablespoons of the olive oil with 1 tablespoon of the thyme and the garlic and season with salt and pepper.
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2
Add the apricot halves and toss to coat.
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3
Let stand for 1 hour.
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4
Meanwhile, preheat the oven to 400.
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5
In a medium saucepan, combine the apple juice, vinegar and sugar and boil over moderately high heat until slightly thickened, about 15 minutes.
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6
Add the cherries and boil until tender, about 3 minutes.
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7
With a slotted spoon, transfer the cherries to a bowl.
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8
Add the shallots to the saucepan and boil over high heat until the liquid has reduced to 1/2 cup, about 4 minutes.
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9
Return the cherries to the saucepan.
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10
Stir in the remaining 1 teaspoon of thyme and season with salt and pepper.
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11
Keep the cherry sauce warm.
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12
Light a grill.
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13
In a medium bowl, mix the remaining 1 1/2 tablespoons of olive oil with the lime juice and season with salt and pepper.
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14
Add the fennel and toss well.
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15
Grill the apricots over a medium-hot fire until lightly charred and tender, about 3 minutes per side.
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16
Transfer to a plate and keep warm.
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17
Heat a large ovenproof skillet.
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18
Season the duck breasts generously with salt and pepper.
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19
Add to the skillet, skin side down, and cook over moderately high heat until some of the fat has been rendered, about 3 minutes.
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20
Transfer the skillet to the oven and roast the duck breasts for 3 minutes.
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21
Turn the breasts and roast for about 3 minutes longer, until medium-rare.
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22
Transfer the breasts to a carving board to rest for 5 minutes.
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23
Toss the arugula and chives with the fennel salad and arrange on 4 plates.
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24
Slice the duck breasts crosswise 1/4 inch thick; arrange the slices on the plates and top with the cherry sauce.
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25
Garnish with the grilled apricots and serve.
