Duck breasts with cherry-port sauce | epicuriantime.com

Ingredients

• 1-1/2 cups fruity red wine, Shiraz, or Merlot
• 1 cup ruby port
• One 1-1/4 -inch piece fresh ginger, peeled
• 1 Tbs. granulated sugar
• 1 Tbs. balsamic vinegar
• 1 tsp. cornstarch
• 2 cups fresh sweet or sour cherries, pitted and halved (about 11 oz.)
• Kosher salt and freshly ground black pepper
• 2 Tbs. coarsely cracked black peppercorns
• 6 small or 3 large skin-on duck breasts (about 3 lb. total)
• Garnish:
• green peas
• small oven brown potatoes
• recipeIngredient ends