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1
Preheat the oven to 400 degrees F.
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2
Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch).
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3
Season both sides of each duck breast with salt and pepper.
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4
In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down.
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5
Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes.
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6
Place the seared duck breasts in a baking dish skin side up, and put them in oven.
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7
Bake for 12 minutes.
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8
Remove the duck breasts from the oven and allow them to rest for 5 minutes.
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9
Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat.
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10
Add the shallots and saute until translucent.
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11
Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan.
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12
Add the orange zest and chopped cherries and bring to a boil.
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13
Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
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14
Slice the breasts into 1/4-inch slices on a diagonal.
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15
Pour the cherry port sauce over the top and enjoy!
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16
Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.
