Seared Duck Breast with Cherries and Port Sauce Recipe

Ingredients

• 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
• 2 tablespoons (1/4 stick) chilled butter, divided
• 1/4 cup finely chopped shallot (about 1 large)
• 1/2 cup low-salt chicken broth
• 8 halved pitted sweet red cherries, fresh or frozen, thawed
• 2 tablespoons tawny Port
• 1 tablespoon orange blossom honey