Score the fat side of the duck breast by cutting through the skin and most of the fat without cutting to the flesh. You can do this in a number of ways, but we prefer to score in a crosshatch about ¼” apart.

Season with salt and pepper and let the duck rest in the refrigerator for 30 minutes and up to several hours. Remove from the refrigerator 15 minutes before cooking.

When ready to cook, place your duck fat-side down in a cold pan. Place the pan over medium heat and let the duck cook until the skin is crispy, and the fat has rendered. This should be about 10 minutes. Turn the duck breast over and cook for about 3 more minutes (internal temp should be around 135°F). Remove the duck to a cutting board and let it rest for 5-10 minutes before cutting. The duck will be on the low side of medium after resting - around 140°F.

In a saucepan or sauté pan, heat the oil over medium heat. Add the shallot and cook until it just starts to brown around the edges.

Next, add the port, cherries, salt, and pepper and stir. Add the honey while stirring so it mixes in well with the liquid.

Cook until the liquid has reduced by about half. Remove from the heat and stir in the butter, one piece at a time until it is incorporated. Serve over the sliced duck.