Duck Breasts With Blackberry-Port Sauce

• 1 tablespoon olive oil
• 4 (6-ounce) boneless duck breast halves, skinned
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 1/2 cups blackberries
• 1/4 cup finely chopped shallots
• 1 tablespoon chopped fresh thyme
• 1/2 cup port or other sweet red wine
• 3/4 cup unsalted chicken stock (such as Swanson)
• 1 teaspoon red wine vinegar

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle duck with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add duck to pan; cook 3 minutes or until browned. Turn duck over; cook 3 minutes or until desired degree of doneness. Remove duck from pan; let stand 5 minutes.
2. Add blackberries, shallots, and thyme to pan; saute 2 minutes or until slightly softened. Add port; cook 1 minute or until syrupy. Add stock and any juices from duck; cook 5 minutes or until thickened and reduced to about 1/2 cup. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar. Cut duck across grain into thin slices; serve with sauce.
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olive oil, kosher salt, freshly ground black pepper, blackberries, shallots, thyme, port, chicken, red wine vinegar

Taken from www.myrecipes.com/recipe/duck-breasts-blackberry-sauce (may not work)