Remove the duck from the refrigerator about 30 minutes before cooking. Trim away any loose skin or excess fat around the edges, then score the skin with a sharp knife, being careful not to cut into the meat.

Season both sides generously with salt and pepper.

To make the sauce, add the cherries, brown sugar, nutmeg, salt and pepper to a saucepan. Cook over medium-low heat for 8–10 minutes, stirring occasionally and gently pressing the cherries with a spoon as they soften.

Add the red wine and bring to a gentle simmer. Cook for 5–7 minutes to reduce the wine and concentrate the flavour.

Transfer the mixture to a blender or food processor and blend until smooth.

Pass the sauce through a fine-mesh strainer, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the remaining solids.

Return the strained sauce to the saucepan and stir in the balsamic vinegar. Simmer gently for 2–4 minutes, or until the sauce lightly coats the back of a spoon.

Remove the sauce from the heat and whisk in the cold butter until smooth and glossy. Taste and adjust the seasoning if needed.

While the sauce is cooking, place the duck skin-side down in a cold, dry skillet. Turn the heat to low or medium-low and cook undisturbed for 5–7 minutes, or until the fat has rendered and the skin is deeply golden and crisp.

Pour off some of the rendered duck fat if needed, leaving enough in the pan to continue cooking the duck. Flip the breasts and cook for another 2–3 minutes, or until the internal temperature reaches 130–135°F (55–57°C) for medium-rare.

Transfer the duck to a cutting board and let it rest for about 10 minutes.

While the duck rests, gently reheat the sauce if needed. Add the halved cherries and warm for 1–2 minutes, just until heated through.

Slice the duck thinly and serve with the warm cherry red wine sauce and cherries.