Split duck breast in half, lengthwise.
Leaving fat on, slice magret on bias until there are six pieces from each breast. Pound each piece to 1/4 inch thick with a meat mallet and dredge in seasoned flour.
In a 12 to 14 inch saute pan, heat oil until smoking. Add duck pieces and saute until golden brown, without turning. Add cherries, grappa, wine, stock and butter and bring to a boil. Reduce by half, about 6 to 7 minutes and flip duck pieces over. Cook 30 more seconds, sprinkle with chives and serve with braised red cabbage.
Recipe Courtesy of �Mario Batali