Duck with Port and Cranberry-Cherry Sauce

Ingredients

• ¼ cup red currant jelly
• 4 (6-ounce) boneless duck breast halves, skinned
• ¼ teaspoon black pepper, divided
• 3 tablespoons dried tart cherries
• 3 tablespoons chopped shallots
• 2 teaspoons olive oil
• 1 teaspoon sugar
• + 5 more ingredients
• • 1 tablespoon red wine vinegar
  • ½ cup port
  • 1 ½ tablespoons butter, divided
  • ¼ cup sweetened dried cranberries
  • ¾ teaspoon salt, divided

Melt 1 1/2 teaspoons butter over medium-high heat in a medium saucepan. Add shallots; sauté 1 minute. Add port, jelly, vinegar, and sugar; cook 2 minutes or until sugar dissolves. Stir in cranberries and cherries; cook 2 minutes or until slightly thick. Remove from heat. Stir in remaining 1 table...

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