By An Edible Mosaic
Prep Time: 10 min
Cook Time: 15 Min
Use a sharp knife to score a diamond pattern on the duck skin (try not to cut into the flesh).
Preheat a large heavy skillet (such as a cast-iron skillet) over medium to medium-low heat. Add the duck breasts skin-side-down. Season the duck with salt and black pepper.
Let them cook until the skin is brown and crispy, about 6 to 10 minutes, slowing turning the heat up as the duck fat liquifies. Flip them over and cook until they reach your desired level of doneness.
Remove the duck breast and make the cherry red wine reduction sauce in the same pan.