2 duck breasts (about 1 1/4 to 1 1/2 pounds)
1 small yellow onion, finely chopped (about 1/2 cup)
2 tablespoons plain breadcrumbs
2 tablespoons milk
Kosher salt and freshly ground black pepper
1 1/2 teaspoons fresh thyme, chopped
1/2 teaspoon dried juniper berries, ground in a spice grinder
2 1/2 teaspoons Dijon mustard
1 teaspoon fresh thyme, chopped
1 large shallot, 1/4-inch dice (about 1/3 cup)
1 tablespoon Kirsch, optional
One 12-ounce bag frozen cherries, thawed and halved, juice reserved
1/2 cup cherry jam
Serving suggestion: spaetzle
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