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Seared Duck Breast with Dried Cherries and Port

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Ingredients

4 (6-ounce) boneless fresh or frozen (thawed) duck-breast halves with skin
.25 teaspoon(s) salt
.125 teaspoon(s) coarsely ground black pepper
1 large shallot, thinly sliced
1 clove(s) garlic, crushed with press
1 cup(s) port wine
2 tablespoon(s) balsamic vinegar
.333 cup(s) dried cherries

Description

4 (6-ounce) Boneless Fresh Or Frozen (thawed) Duck-breast Halves With Skin .25 Teaspoon(s) Salt

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