Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and 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. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
|Serving Size: 1 Serving (282g)|
|Recipe Makes: 2|
|Calories from Fat: 296 (64%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 142.5mg||44 %|
|Sodium 302.5mg||10 %|
|Potassium 556.2mg||15 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 10.2g|
|Protein 26.2g||37 %|
Powered by: USDA Nutrition Database
Calories per serving: 460