Duck Breast with Cherry-Pepper Sauce

Ingredients

• ½ teaspoon salt
• 2 teaspoons butter
• 1 (14.5-ounce) can pitted tart red cherries in water, undrained
• 1 teaspoon chopped fresh thyme
• ½ cup ruby port or other sweet red wine
• ½ teaspoon balsamic vinegar
• 2 (12-ounce) packages boneless whole duck breast, thawed, skinned, and cut in half
• + 6 more ingredients
• • 1 tablespoon minced shallots
  • 2 tablespoons honey
  • ½ cup less-sodium beef broth
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • ½ cup dried tart cherries

Drain canned cherries through a sieve over a bowl. Place 1/2 cup canned cherries and 1/4 cup cherry liquid in a blender; reserve the remaining canned cherries and cherry liquid for another use. Process cherry mixture until smooth. Heat oil in a large nonstick skillet over medium-high heat. Sprink...

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