Peel and finely slice the shallot. Wash the cherries and remove the stalks. Cut the cherries in half and remove the stones.
Heat a frying pan and add a little olive oil. Colour the slices of duck breast for 1 minute on each side. Remove from the pan and place on a sheet of baking parchment and set aside. Add the chopped shallots to the same frying pan and add a pinch of fleur de sel and sweat for 1 minute. Add the honey and the halved cherries. Remove from the heat, season with salt and pepper.
Serve the duck breasts with the shallots and cherries.
«Try making this recipe with apricots instead of cherries.»