Duck With Port And Cranberry-Cherry Sauce

• 1 1/2 tablespoons butter, divided
• 3 tablespoons chopped shallots
• 1/2 cup port
• 1/4 cup red currant jelly
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1/4 cup sweetened dried cranberries
• 3 tablespoons dried tart cherries
• 3/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 teaspoons olive oil
• 4 (6-ounce) boneless duck breast halves, skinned

1. Melt 1 1/2 teaspoons butter over medium-high heat in a medium saucepan. Add shallots; saute 1 minute. Add port, jelly, vinegar, and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat. Stir in remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
2. While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

butter, shallots, port, red currant, red wine vinegar, sugar, cranberries, cherries, salt, black pepper, olive oil

Taken from www.myrecipes.com/recipe/duck-with-port-cranberry-cherry-sauce (may not work)