Two 5-to 6-ounce duck breast halves or
one 12-to 16-ounce duck breast half
2 tablespoons (1/4 stick) chilled
butter, divided
1/4 cup finely chopped shallot
(about 1 large)
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries,
fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey

Place duck breast halves between 2 sheets of plastic wrap. Pound
lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap.
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut
into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet
and cook until skin is browned and crisp, about 5 minutes. Turn duck
breasts over, reduce heat to medium, and cook until browned and
cooked to desired doneness, about 4 minutes longer for small breasts
and 8 minutes longer for large breast for medium-rare. Transfer to
work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 2 tablespoons drippings from skillet.
Add shallot to skillet and stir over medium heat 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.