Duck Breast With Port-Cherry Sauce

1 cup soy sauce

1 cup sherry

4 duck breast halves (6 ounces each, with skin)

12 frozen, dark sweet cherries, thawed, halved

1 cup chicken stock

1 cup beef stock

½ cup ruby port

1 sprig thyme

1 teaspoon cornstarch

2 teaspoons water

¼ cup butter, cut in ½-inch pieces, at room temperature

Whisk soy sauce and sherry in medium bowl to blend.

Using sharp knife, make diagonal cuts at ½-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour soy/sherry mix over. Cover and refrigerate 2-6 hours.

Bring cherries, chicken stock, beef stock, port and thyme sprig to boil in heavy medium saucepan over high heat. Reduce heat and simmer until mixture is reduced by half, about 15 minutes.

Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Place duck breasts, skin sides down, in skillet; cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.

Blend cornstarch with water and add to port-cherry sauce. Bring to simmer, whisking constantly. Add butter, 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.

To serve: Slice duck thinly on diagonal and fan out on plates. Spoon port-cherry sauce over duck.

Serves four to six.

Nutrition values per serving: 230 calories, 9 g fat (4.5 g saturated), 2 g carbohydrates, 0 fiber, 32 g protein, 180 mg cholesterol, 410 mg sodium.