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Seared Duck Breast with Cherries and Port Sauce


Seared Duck Breast with Cherries and Port Sauce Recipe

Ingredients:
  • 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
  • 2 tablespoons (1/4 stick) chilled butter, divided
  • 1/4 cup finely chopped shallot (about 1 large)
  • 1/2 cup low-salt chicken broth
  • 8 halved pitted sweet red cherries, fresh or frozen, thawed
  • 2 tablespoons tawny Port
  • 1 tablespoon orange blossom honey
Directions:
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