Preheat the oven to 400 degrees F.

Season the duck with salt and pepper. Add the duck, skin side down, to a cold cast-iron enameled pan.Turn the heat to medium heat and let the duck fat render from the skin and get crisp, about  6 minutes. Flip the breasts over, add the wine, peppercorns, garlic, bay leaf and halved cherries. 

Transfer to oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing.

Slice each duck breast, on the bias, into 1/2-inch pieces, with cherries and sauce on top.Serve.