Slice duck breast open. Place 1/2 ounce of mushrooms, 3-4 cherry halves, 2 sprigs of thyme and 1 clove of garlic on each breast. Fold skin over filling and using Butcher’s twine, firmly tie the duck breast closed. Repeat with each.

Heat oil in a sauté pan over medium heat. Sear duck until lightly browned, 2-3 minutes per side. Transfer to slow cooker.

In a separate bowl, combine remaining mushrooms,remaining cherries, pureed apricots, port, shallot, chopped thyme and bay leaves. Season and whisk to combine. Pour port liquid over duck.

Cook on low for 5-6 hours, turning once or twice.

Remove duck from slow cooker. Remove twine from legs with kitchen sheers (be careful to remove all of twine). Pour port liquid over a sieve, reserving cherries, etc. Allow remaining liquid to settle and skim off fat. Add cherry mixture back to skimmed liquid and pour over duck.

Serve.