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Duck Breast With Cherry-Pepper Sauce


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1 (14.5-ounce) can pitted tart red cherries in water, undrained

1 tablespoon olive oil

2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half

1/2 teaspoon salt

1 teaspoon freshly ground black pepper, divided

1 tablespoon minced shallots

1/2 cup dried tart cherries

1/2 cup ruby port or other sweet red wine

1/2 cup less-sodium beef broth

2 tablespoons honey

1 teaspoon chopped fresh thyme

1/2 teaspoon balsamic vinegar

2 teaspoons butter

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