Duck Breasts With Sour Cherries

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2 cups red wine

3/4 cup dried sour cherries (4 ounces)

2 tablespoons extra-virgin olive oil

12 skinless Pekin duck breast halves (5 ounces each)

Salt and freshly ground pepper

1/2 pound shiitake mushrooms, stems removed, caps thinly sliced

6 shallots, thinly sliced

1 cup water

1 tablespoon plus 1 teaspoon honey mustard

Saffron Rice Pilaf

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