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1
Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet.
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2
Refrigerate uncovered until the meat looks shiny, about 30 minutes.
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3
Meanwhile, in a medium skillet, melt the butter.
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4
Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes.
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5
Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes.
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6
Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes.
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7
Fold in the parsley and thyme and season the stuffing with salt and pepper.
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8
Let cool completely.
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9
Preheat the oven to 400.
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10
Set the duck skin side down on a work surface.
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11
Spread the cherry stuffing over the breasts evenly.
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12
Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.
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13
Heat a large ovenproof skillet.
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14
Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.
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15
Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118 to 120.
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16
Transfer the duck breasts to a carving board and let rest for 5 minutes.
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17
Snip off the kitchen twine.
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18
Thinly slice the roasts crosswise and serve.
