Duck With Port Cherry Sauce

Directions

1. Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin-side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and chill at least 2 hrs and up to 6 hrs.
2. Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer till mix is reduced to 1/2 c., about 15 min.
3. Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add in duck breasts, skin-side down, to skillet. Cook till skin is crispy, about 10 min. Turn duck over and continue cooking to desired doneness, about 5 min for medium. Transfer duck to work surface.
4. Add in cornstarch mix to Port-cherry sauce. Bring to simmer, whisking constantly. Add in butter 1 piece at a time, whisking till butter is melted before adding next piece. Season sauce to taste with salt and pepper.
5. Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
6. This recipe yields 4 servings.
7. Comments: "My husband and I discovered a restaurant called Abbie Lane when we were on vacation in Newport, Vermont," writes Beth D. Fisher of Middleton, Wisconsin. "He ordered the special - a duck breast with cherry sauce - and really enjoyed it. I would love to make this dish for him at home."