1 cup cherry juice
1/3 cup Cherry Balsamic Vinegar
2 teaspoons Sugar
1 cup cherries (stemmed and pitted)
1 tablespoon finely minced shallot
1/3 cup duck or chicken demi-glace
1 tablespoon unsalted butter
  Sea salt
  Freshly ground black pepper
4 boneless duck breast halves (6 to 8 ounces each, skin lightly scored in a cross-hatch patter)