To prepare duck: Score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about ½-inch across; this helps the fat render and will give you a crispier skin. Generously season duck breasts with salt and pepper. To ensure a crisp skin when cooking duck breast begin with a cold dry pan and use a medium heat to slowly render down the fat. While rendering, a lot of fat will be produced, pour this off regularly into a bowl or jar and keep for later use. Cook skin side down for 6 to 8 minutes, flip over and cook flesh side down for 2 to 4 minutes more. Look for internal temperature of 135°F. Transfer breasts to a rack set over a rimmed baking sheet. Tent loosely with foil to keep warm.

To make pan sauce: Pour off all but 1 tablespoon of fat from skillet and return to medium heat. Add shallot and cook, stirring frequently, until softened, about 2 minutes. Add broth, wine, vinegar, jam, and cherries and cook, scraping the bottom of the skillet to release browned bits. Simmer sauce until thickened. Taste and adjust seasoning with salt and pepper. Keep warm over low heat.

To serve: Slice breasts into ¼ inch thick slices on the diagonal using a sharp slicing knife. Divide slices evenly between 4 warmed serving plates, overlapping the slices slightly. Ladle about 2 to 3 ounces of sauce over the duck slices.