Magret de Canard aux Cerises

Thanks to the popularity of foie gras, we have magret — the robust breast meat of a fattened duck (the legs go for Confit de Canard). Magret has become an upmarket steak, particularly in southwestern France, and in the pan it behaves very much the same way. When pleasantly pink, the meat is rich and juicy, but be warned that overcooked magret tastes, and cuts, like shoe leather. I like it best with a sauce of seasonal fruit, starting with springtime cherries, moving through apricots and tar