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1
In a small bowl, combine the Port and dried cherries; set aside.
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2
Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
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3
In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
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4
Season the breasts on both sides with the salt mixture.
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5
Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
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6
Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
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7
Holding the breasts back with a spatula, pour the fat out of the pan.
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8
Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
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9
Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
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10
Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
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11
Add the shallots and cook, stirring often, until softened, about 2 minutes.
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12
Add the Port and cherries and bring to a boil over high heat.
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13
Cook until the Port is reduced almost to a glaze, about 1 minute.
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14
Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
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15
Remove from the heat.
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16
Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
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17
Season to taste with salt and pepper; keep warm.
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18
Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
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19
Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
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20
Spoon some sauce over each breast and serve immediately.
