To prepare the duck, sprinkle the fat side with salt and let sit over paper towel in fridge for 30 minutes.

Score the fat and set duck (fat side down) in a cold pan over high heat.

Cook until fat has browned (approximately 5 to 6 minutes), flip over and cook another 4 to 5 minutes (for medium-rare).

Remove duck breasts and let sit for 5 to 10 minutes before slicing.

Pour out half of the rendered fat in the pan and add Montmorency tart cherry juice, cinnamon, sugar and a little salt.

Reduce the sauce by half and whisk in butter.

Season with salt and pepper as needed. Strain sauce as desired.