Method1. Preheat the oven to 150c.
Score the skin of the duck breast and season with salt. Place in a cold frying pan and allow the fat to render so it is golden, about ten minutes. Flip the duck round to seal the meat, cooking for one minute until lightly browned. Deglaze the pan and pour the contents into a pan.
Place into the oven for 7-10 minutes, keeping an eye on it so you don’t overcook it, and it remains nice and pink
While the duck is cooking, add the wine, cherries, kirsch, stock and thyme to the pan with the duck fat. Bring to the boil then reduce the heat and simmer for 10-15 minutes. The sauce should be reduced and syrupy. Season well.
Rest the duck for 10 minutes before serving and serve alongside creamy mash and leafy greens.