Duck Breast With Cherry Sauce

Ingredients

• 1.3 teaspoons five-spice powder chinese divided
• 16 ounce cherries in heavy syrup dark sweet pitted canned
• 0.5 cup chicken broth fat-free reduced-sodium
• 2 teaspoons olive oil 
• 0.5 cup port wine divided
• 0.5 teaspoon salt divided
• 0.5 cup shallots finely chopped
• 4  skinned 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Drain cherries, reserving 1/4 cup of syrup. Set aside.
2. Place duck between 2 sheets of heavy-duty plastic wrap; flatten to even thickness, using a meat mallet or rolling pin.
3. Sprinkle 1/4 teaspoon salt and 1/2 teaspoon Chinese five-spice powder over duck breasts.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add duck; cook 7 minutes on each side or until done.
6. Remove duck from skillet. Set aside, and keep warm.
7. Add shallots to pan and cook, stirring constantly, 1 minute.
8. Add 1/4 cup port wine to skillet, stirring to loosen browned bits. Simmer 1 minute.
9. Add remaining 1/4 cup port wine, 1/4 cup reserved cherry syrup, chicken broth, remaining five-spice powder, and remaining 1/4 teaspoon salt; simmer 10 minutes.
10. Add cherries, and simmer 2 minutes.
11. Add duck, and simmer 1 minute.