Duck With Port Cherry Sauce Recipe

• 1 c. soy sauce
• 1 c. Sherry
• 4 x duck breast halves - (6 ounce ea)
• 12 x frzn dark sweet cherries thawed, halved
• 1 c. chicken stock (or possibly canned low-salt chicken broth)
• 1 c. beef stock or possibly canned beef broth
• 1/2 c. ruby Port
• 1 x fresh thyme sprig
• 1 tsp cornstarch dissolved in
• 2 tsp water
• 1/4 c. butter - (1/2 stick) room temperature, cut into 1/2" pcs Salt to taste Freshly-grnd black pepper to taste

Directions