Duck Breasts

Ingredients:

4- 8 oz. duck breasts

2 T. olive oil

 Directions:

Preheat the oven to 400^oF.  With a sharp knife, score the skin side of the duck breasts in a crisscross pattern.  Season with salt and pepper.  Heat olive oil in a heavy skillet.  Sear the skin side of the duck breasts until golden and crisp.  Remove from skillet and place in baking dish.  Roast in oven for 10-15 minutes or until 140^o internal temperature.  Remove from oven and let rest for 5 minutes.  Serves 4.

Port Wine Cherry Sauce

1 can sour cherries, drained

2 T. honey

½ t. cinnamon

½ c. port

2 ¼ t. cornstarch, dissolved in cold water

 Directions:

Combine first four ingredients in small saucepan over medium heat.  Bring to gentle boil.  Add cornstarch and stir until thickened.  Serves 4.