Seared Duck Breast with Dried Cherries and Port | Recipe Finder

Ingredients

• 4 (6-ounce) boneless fresh or frozen (thawed) duck-breast halves with skin
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) coarsely ground black pepper
• 1 large shallot , thinly sliced
• 1 clove(s) garlic , crushed with press
• 1 cup(s) port wine
• 2 tablespoon(s) balsamic vinegar
• 1/3 cup(s) dried cherries