Molly Gunn's Duck Breasts in Cherry-Port Sauce - Atlanta Magazine

Ingredients

• 1 cup soy sauce
• 1 cup dry sherry
• 4 boneless, skin-on duck breast halves
• 2 cups beef broth
• 1 cup port
• 2 cups 100 percent black cherry juice
• 12 frozen black cherries, halved
• 1 fresh thyme sprig
• 1 tablespoon granulated sugar
• 2 teaspoons cornstarch, mixed with 4 teaspoons water
• 1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces
• Salt and pepper to taste