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1
Preheat the oven to 250.
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2
In a small saucepan, combine the wine and dried cherries and simmer over low heat for 3 minutes.
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3
Set aside.
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4
In each of 2 large skillets, heat 1 tablespoon of olive oil.
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5
Season the duck breasts on both sides with salt and pepper.
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6
Add 6 duck breasts to each skillet and cook over moderately high heat until well browned and medium rare, about 4 minutes per side.
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7
Transfer the duck breasts to a baking sheet, cover with foil and keep warm in the oven.
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8
Add half the mushrooms and shallots to each skillet, cover and cook over low heat, stirring once, until they are browned, about 4 minutes.
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9
Uncover and add 1/2 cup of water to each skillet.
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10
Simmer over moderately high heat, scraping up any browned bits from the skillets, until the water has reduced by half, about 4 minutes.
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11
Add half of the cherry-and-wine mixture to each skillet and simmer until reduced by one-third, about 3 minutes.
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12
Scrape the contents of 1 skillet into the other.
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13
Stir in the honey mustard and season with salt and pepper.
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14
Remove the duck breasts from the oven and pour any accumulated juices into the sauce.
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15
Cut the duck breasts crosswise into 1/4 -inch-thick slices and arrange them on a warmed platter.
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16
Pour any carving juices into the sauce.
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17
Reheat the sauce briefly and pour it over the duck.
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18
Serve at once with the Saffron Rice Pilaf.
