Ingredients

• 1 can Oregon Fruit Products Red Tart Cherries, undrained
• 1 tbsp Olive Oil
• 2, 12 oz Packages Boneless Whole Duck Breast, thawed, skinned, and cut in half
• 1/2 tsp Salt
• 1 tsp freshly ground Black Pepper, divided
• 1 tbsp minced Shallots
• 1/2 cup dried Tart Cherries
• 1/2 cup Ruby Port or other sweet Red Wine
• 1/2 Less-Sodium Beef Broth
• 2 tbsp Honey
• 1 tsp Chopped Fresh Thyme
• 1/2 tsp Balsamic Vinegar
• 2 tsp Butter

Instructions

1. Drain Oregon Tart Red Cherries through a sieve over a bowl.
2. Place 1/2 cup cherries and 1/4 cup cherry liquid in a blender, reserved the remaining canned cherries and cherry liquid for another use.
3. Process cherry mixture until smooth.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Sprinkle duck with salt and 1/4 teaspoon of pepper. Add duck to pan.
6. Cook 5 minutes each side or until desired degree of doneness. Remove from pan, keep warm.
7. Add shallots to pan, saute 1 minute.
8. Stir in 3/4 teaspoons of pepper and next 6 ingredients (through vinegar). Cook 2 minutes.
9. Remove from heat, add pureed cherry mixture and butter, stirring until butter melts.
10. Slice duck, serve with sauce