Duck with Tart Cherry and Port Sauce

Directions

1. If using the hazelnuts, preheat the oven to 350 degrees. Spread the hazelnuts on a baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool slightly, then wrap in a clean kitchen towel and rub gently to remove the skins. Chop coarsely and set aside.
2. Meanwhile, to make the cherry-port sauce, combine the cherries, vinegar, port and stock in a saucepan. Shimmer the mixture over medium heat until reduced by half, 10-12 minutes. Remove from the heat and set aside.
3. Trim any extra skin hanging over the edges of the duck breasts. Turn the breasts skin side up and make 4 shallow incisions diagonally across the breast skin. The slices should be about 1/8 inch deep into the skin only; take care not to cut into the breast meat. Create a crosshatch pattern by making a second set of 4 diagonal incisions in the opposite direction. Season the duck breasts liberally with salt and pepper on both sides.
4. Heat a cast-iron frying pan over medium-high heat. Add the olive oil. When the oil is very hot, add the duck breasts, skin side down. Reduce the heat to medium-low. Cook without turning until the skin is nicely browned and plenty of fat is rendered, 10-12 minutes. Reduce the heat to low, turn the duck breasts over, and cook until an instant-read thermometer inserted into the center of the duck breasts reads 140 degrees, for medium-rare, 4-5 minutes more. For medium to well-done, cook the duck until it registers 160-165 degrees, 5-10 minutes more. Transfer the duck breasts to a platter and let rest, loosely covered with foil, for 10 minutes.
5. While the duck rests, reheat the cherry-port sauce. Cut each duck breast into thin slices and arrange the slices on 4 warmed plates. Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using. Serve at once.
6. Note:
7. For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator.