Seared Duck Breast with Cherries and Port Sauce

Ingredients

• 2 tablespoons butter chilled divided ()
• 8  cherries fresh sweet red thawed pitted halved
• 10 ounce duck breast meat - skin left on 
• 0.5 cup chicken broth 
• 1 tablespoon orange-flower water 
• 2 tablespoons port wine 
• 0.3 cup shallots finely chopped ( 1 large)

Equipment

• frying pan
• knife
• plastic wrap
• aluminum foil

Directions

1. Place duck breast halves between 2 sheetsof plastic wrap. Pound lightly to eventhickness (about 1/2 to 3/4 inch). Discardplastic wrap. Using sharp knife, score skinin 3/4-inch diamond pattern (do not cut intoflesh). DO AHEAD: Can be made 8 hours ahead.Cover and chill.
2. Melt 1 tablespoon butter in heavy largeskillet over medium-high heat.
3. Sprinkleduck with salt and pepper.
4. Add duck, skinside down, to skillet and cook until skin isbrowned and crisp, about 5 minutes. Turnduck breasts over, reduce heat to medium,and cook until browned and cooked todesired doneness, about 4 minutes longer forsmall breasts and 8 minutes longer for largebreast for medium-rare.
5. Transfer to worksurface, tent with foil to keep warm, and letrest 10 minutes.
6. Meanwhile, pour off all but 2 tablespoonsdrippings from skillet.
7. Add shallot to skilletand stir over medium heat 30 seconds.
8. Addbroth, cherries, Port, and honey. Increaseheat to high and boil until sauce is reduced toglaze, stirring often, about 3 minutes.
9. Whiskin 1 tablespoon cold butter. Season sauce totaste with salt and pepper.
10. Thinly slice duck. Fan slices out onplates. Spoon sauce over and serve.
11. With the duck, pour amedium-bodied red from Spain's Riojaregion. We like the Viña Santurnia 2005Crianza Rioja ($13), which has black cherryflavors and smoky notes.