Pat the duck breasts completely dry with paper towels. Score the skin in a crisscross pattern about 1/4 inch apart, being careful not to cut into the meat. Season both sides generously with salt and freshly ground black pepper. Let rest while prepping sauce ingredients.

Place a cold heavy skillet or cast iron pan over medium-low heat. Place duck breasts skin-side down without adding oil. Cook slowly for about 10 minutes until the skin is deep golden brown and crispy, lowering heat if browning too fast. Flip and cook the meat side for 3-5 minutes until internal temperature reaches 135°F (57°C) for medium-rare. Remove from pan and tent with foil to rest.

Pour off most of the duck fat from the skillet, leaving about 1 tablespoon. Turn heat to medium and add chopped shallots. Sauté for 2 minutes until softened and fragrant. Add cherries, balsamic vinegar, honey, and thyme. Simmer for about 5 minutes until cherries soften and sauce thickens slightly.

Stir in butter off heat for richness and glossy finish. Adjust seasoning with salt and pepper.

Slice duck breasts thinly against the grain. Arrange on plates and drizzle with cherry sauce. Serve with creamy mashed potatoes, roasted vegetables, or a simple salad.