Name: Seared Duck Breast with Cherries and Port Sauce
Yield: 2 Servings
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

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Gentl & Hyers

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