1. Heat a non-stick pan. Place the duck breasts, skin side up, in the pan. Cook over medium heat for 5 minutes. Sprinkle with fleur de sel. Cover the pan and cook over low heat for 15 minutes.
2. Add the red wine, chicken broth, and cherries. Cover and cook for 8 minutes.
3. Remove the duck breasts and let them wait 5 minutes, between two plates.
4. Add the sour cream to the pan and, while stirring, bring the sauce to a boil. Remove from heat.
5. On a cutting board, cut the duck breasts into thick slices. Place a few slices on each plate and coat with the cherry sauce. Serve immediately.