4- 8 oz. duck breasts
4 T. olive oil
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
Preheat the oven to 400oF. 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 140o internal temperature.
While duck breasts are cooking in oven, prepare Port Wine Cherry Sauce. Combine cherries, honey, cinnamon and port in small saucepan over medium heat. Bring to gentle boil. Add cornstarch and stir until thickened. Remove from heat.
Remove duck breasts from oven and let rest for 5 minutes. Serve drizzled with Port Wine Cherry Sauce. Serves 4.