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Ingredients

• 1/4 cup hazelnuts (optional) ;
• 2 Tbs. pitted dried tart cherries or cranberries ;
• 1 Tbs. sherry vinegar or red wine vinegar ;
• 1/2 cup ruby port ; ;
• 2 1/2 cups veal or chicken stock ;
• 4 boneless duck breast halves, each about 6 oz. ; ;
• Kosher salt and freshly ground pepper, to taste ;

Description

Tart Cherries Deliciously Complement The Smoky Flavor Of Duck Breast And Add Fruity 
flavor Notes To A Port Wine Sauce. For A Stress-free Dinner Party, Make The Sauce A Day In Advance And Store It, Covered, In The Refrigerator, Until The Duck Is Re

Williams-Sonoma