8-10WholeCherries, sweet, frozen, thawed or fresh.
Instructions
Using the pan you cooked your duck in, leave 2 TBSP of duck fat, add the shallots and stir over medium heat for 30 seconds.
Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
Notes
Wines that go well with this are medium bodied reds. A Spanish Rioja for example.