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1
If using the hazelnuts, preheat the oven to 350 degrees.
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2
Spread the hazelnuts on a baking sheet and toast until golden and fragrant, 10-12 minutes.
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3
Let cool slightly, then wrap in a clean kitchen towel and rub gently to remove the skins.
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4
Chop coarsely and set aside.
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5
Meanwhile, to make the cherry-port sauce, combine the cherries, vinegar, port and stock in a saucepan.
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6
Shimmer the mixture over medium heat until reduced by half, 10-12 minutes.
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7
Remove from the heat and set aside.
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8
Trim any extra skin hanging over the edges of the duck breasts.
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9
Turn the breasts skin side up and make 4 shallow incisions diagonally across the breast skin.
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10
The slices should be about 1/8 inch deep into the skin only; take care not to cut into the breast meat.
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11
Create a crosshatch pattern by making a second set of 4 diagonal incisions in the opposite direction.
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12
Season the duck breasts liberally with salt and pepper on both sides.
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13
Heat a cast-iron frying pan over medium-high heat.
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14
Add the olive oil.
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15
When the oil is very hot, add the duck breasts, skin side down.
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16
Reduce the heat to medium-low.
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17
Cook without turning until the skin is nicely browned and plenty of fat is rendered, 10-12 minutes.
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18
Reduce the heat to low, turn the duck breasts over, and cook until an instant-read thermometer inserted into the center of the duck breasts reads 140 degrees, for medium-rare, 4-5 minutes more.
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19
For medium to well-done, cook the duck until it registers 160-165 degrees, 5-10 minutes more.
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20
Transfer the duck breasts to a platter and let rest, loosely covered with foil, for 10 minutes.
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21
While the duck rests, reheat the cherry-port sauce.
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22
Cut each duck breast into thin slices and arrange the slices on 4 warmed plates.
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23
Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using.
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24
Serve at once.
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25
Note:
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26
For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator.
