• Wash the cherries and remove the stones or use frozen cherries.

Prepare the duck

• Season the duck breast with fleur de sel and the crushed peppercorn mix.
• Place the duck breast, skin side down, in a sauté pan over a medium low heat without any oil or butter and cook for 6-8 minutes until the skin renders the fat and becomes golden brown and crisp.
  
• Turn the duck breast over, reduce the heat to low and cook for another 4 minutes. Use a spoon to baste the duck skin with the rendered fat.
  
• Place the duck breast onto a wire rack and cover with foil to rest for 10 minutes.
  
• Discard the duck fat from the pan, add the fresh cherries and sauté for a minute.
  
• Add the balsamic vinegar and the sugar (if the cherries are too sour to your taste), cinnamon stick, a pinch of the peppercorn mix and the demi-glace. Increase the heat and cook to reduce the sauce for 3 minutes.
  
• Stir in the knob of cold butter and season the sauce to taste.

Plating

• Cut the duck magret in half and place on the plate with a pinch of fleur de sel and peppercorn mix on top. Generously spoon the cherry sauce around the duck magret. Add a vegetable garnish of your liking.