Preheat the oven to 400°F (200°C).

Score the skin of the duck breasts in a crosshatch pattern.

Season the duck breasts with salt and pepper.

Heat olive oil in a skillet over medium-high heat. Place duck breasts skin-side down and sear until golden brown, about 6-8 minutes.

Flip the duck breasts and sear the other side for 2-3 minutes before transferring to the oven.

Roast the duck in the preheated oven for about 10-12 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare.

Remove duck from the oven, cover with foil, and let rest for 5-10 minutes.

In the same skillet, add cherries, port wine, honey, and balsamic vinegar. Cook until the sauce thickens, about 5-7 minutes.

Taste the sauce and adjust seasoning, if needed.

Slice the duck breasts and serve drizzled with cherry-port sauce.