Step 1

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about ½ to ¾ inch). Discard plastic wrap. Using a sharp knife, score skin in ¾-inch diamond pattern. (Do not cut into flesh.) Pour the oil, garlic slices, cracked peppercorns and thyme on top. (Can be made up to 8 hours ahead if covered and chilled.)

Step 2

Melt 1 tablespoon butter in a heavy large skillet over medium-high heat. Salt and pepper the duck and add it to the skillet, skin side down, and cook until skin is browned and crisp (about 5 minutes). Turn duck breasts over, reduce heat to medium, and cook until browned and desired degree of doneness is achieved (for medium-rare, that’s about 4 minutes for small halves and 8 minutes for large ones). Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Step 3

Meanwhile, pour off all but 2 tablespoons of the skillet drippings. Add shallot to skillet and stir over medium heat for 30 seconds. Add broth, cherries, port, cherry wine and orange zest. Increase heat to high and boil until sauce is reduced to glaze, stirring often, for about 3 minutes. Whisk in remaining cold butter. Season sauce with salt and pepper, to taste.

Step 4

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.