Duck Breasts with Cherries

Directions

1. 1
   Prepare ahead
2. 2
   The sauce can be made and refrigerated up to 2 days in advance.
3. 3
   Score the skin of each duck breast with a sharp knife.
4. 4
   Season with the salt and crushed pepper.
5. 5
   Place the duck breasts, skin-side down, in a large frying pan.
6. 6
   Cook over medium-high heat for about 8 minutes.
7. 7
   Turn and brown the other sides, about 3 minutes for medium-rare.
8. 8
   Transfer to a carving board and let stand for 5 minutes.
9. 9
   To make the sauce, melt the butter in a saucepan over medium heat.
10. 10
    Add the shallot and cook, stirring often, about 2 minutes, until softened.
11. 11
    Stir in the port, maple syrup, star anise, and rosemary, and boil for 30 seconds.
12. 12
    Add the stock and boil for about 3 minutes, or until slightly reduced.
13. 13
    Add the cherries, and cook for 2 minutes more, until heated.
14. 14
    Season with salt and pepper.
15. 15
    Slice each breast on the diagonal into thick slices and transfer each to a plate.
16. 16
    Top with the sauce and serve hot.