Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. This will help render the fat and achieve that coveted crispy skin. Season both sides with salt and pepper.

Heat a skillet over medium heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is golden brown and crispy.

Flip the breasts and cook for an additional 5-7 minutes to reach your desired doneness (medium is about 135°F).

Remove the duck breasts from the pan and cover them with aluminum foil to rest while you make the sauce.

In the same skillet, discard excess fat, leaving about 1-2 tablespoons. Add chopped shallots and sauté until translucent (about 2 minutes).

Add cherries and let them cook for another 3-4 minutes.

Pour in the halal red grape juice and simmer until it reduces by half, about 5-8 minutes.

Stir in the butter and thyme, adjust seasoning, and let it bubble for another two minutes.

Slice the duck breast and serve it with the cherry reduction drizzled on top.