1. Pat the duck breasts dry with paper towels. This helps ensure a crispy skin.
2. Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the duck breasts with salt and black pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Once hot, place the duck breasts skin-side down in the skillet.

1. Sear the duck breasts for 8-10 minutes, or until the skin is golden brown and crispy. Do not move them while searing to ensure even browning.
2. Flip the duck breasts over and cook for an additional 4-5 minutes for medium-rare, or longer if desired.
3. Remove the duck breasts from the skillet and let them rest on a cutting board, tented with aluminum foil.

1. In the same skillet, remove excess fat, leaving about 2 tablespoons.
2. Add the cherries, red wine, balsamic vinegar, honey, thyme, and salt. Stir to combine.
3. Bring the mixture to a simmer over medium heat. Cook for 15-20 minutes, or until the sauce reduces by half and thickens.
4. Adjust seasoning if necessary and set aside.

1. In a medium saucepan, bring the chicken stock to a boil over medium-high heat.
2. Gradually whisk in the polenta, ensuring there are no lumps.
3. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.
4. Stir in the heavy cream, Parmesan cheese, butter, salt, and black pepper. Mix well until the cheese and butter are fully melted and incorporated.

1. Slice the rested duck breasts thinly against the grain.
2. Spoon a generous portion of creamy polenta onto each plate.
3. Arrange the sliced duck breast over the polenta.
4. Drizzle the cherry-red wine reduction over the duck and around the plate.
5. Serve immediately, garnished with additional thyme leaves if desired.