• Gather all ingredients before starting the recipe.

The day Before

• Score the skin of the duck breasts, season with salt and place on a plate, do not cover, and refrigerate for 2-3 hours, or overnight. This period will 'dry' the duck breasts which will help to make the skin crispy. Bring duck back to room temperature before cooking.
  

Cooking

• Heat a medium skillet over medium heat for 2-3 minutes, add duck breasts. The duck should not sizzle when placed in the pan, cook for 15-20 minutes or until the skin is nicely browned and the skin looks crispy,
  
• Turn the duck, skin side up, and cook for 2-3 minutes, then remove to a plate and allow to rest while making the sauce.
  
• Drain all but 1-2 tablespoons of dripping from the pan, increase heat to medium high and add the chopped shallots.
  
• Sauté shallots until they start to color, then add the bourbon or cognac, and cook until evaporated, 2-3 minutes.
• Add chicken stock, and cook until reduced by half, then add the vinegar and cherry juice and stir to combine, cook until reduced to a sauce consistency, about 3-4 minutes.
  
• Add cherries and capers and stir to combine and heat through, 1-2 minutes

Serving

• Slice duck breast into 1" slices and drizzle with cherry, caper sauce. Garnish with baby arugula or watercress.