Duck With Port-Cherry Sauce
Ingredients 1 cup soy sauce 1 cup Sherry 4 6-ounce duck breast halves 12 frozen dark sweet cherries, thawed, halved 1 cup chicken stock or canned low-salt chick
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Cooking tools:
- Chef's knife
- Baking dish
- Plastic wrap
- Refrigerator
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Skillet
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1 cup soy sauce
- 1 cup Sherry
- 4 6-ounce duck breast halves
- 12 frozen dark sweet cherries, thawed, halved
- 1 cup chicken stock or canned low-salt chicken broth
- 1 cup beef stock or canned beef broth
- ½ cup ruby Port
- 1 fresh thyme sprig
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- ¼ cup (½ stick) butter, cut into ½-inch pieces, room temperature
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