Score fat on each duck breast in cross hatch fashion. Be careful not to cut into the flesh.

Salt and pepper each breast.

Preheat oven to 400 degrees F.

Heat a cast iron or heavy oven proof skillet over medium heat.

Position duck breasts fat side down and cook for approximately 6 minutes. You will see fat start to melt. Drain fat off and reserve for another use.

Turn breasts and sear the lean side about 1 minute.

Place the skillet in the oven and roast for 7-9 minutes depending on the size of your breasts. Remove and let the duck rest tented, five minutes. Duck will continue to cook during this time.

Slice thinly and serve with warm Cherry Port Sauce.