Cherry Duck

Ingredients:

• 12 to 16 oz of duck breast
• 2 tablespoons chilled butter, divided
• 1/4 cup finely chopped shallot
• 1/2 cup low-salt chicken broth
• 8 halved pitted sweet red cherries, fresh or frozen, thawed
• 2 tablespoons tawny Port
• 1 tablespoon honey

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add duck to skillet, sprinkle with salt and pepper, cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter.