2 duck breasts, skinned and boned
1 T olive oil
½ t salt
1 t black pepper, freshly ground
¼ cup flour
1 T shallots, minced finely
½ cup Traina California Bing Cherries
½ cup chicken broth
½ cup port
1 t balsamic vinegar
1 T sugar
1 sprig fresh sage
2 t butter
Heat chicken broth, wine and balsamic vinegar in a saucepan. Add cherries to liquid and remove liquid from heat. Dredge boneless, skinless duck (or chicken) breast in flour. Heat olive oil in skillet. Add duck and sauté until it is browned on both sides. Remove duck from pan and keep warm while preparing pan sauce.
Lower heat, add minced shallots and cook several minutes until shallots are translucent making sure to scrape pan and avoid scorching. Add dried fruit and liquid, sugar and sage. Simmer until sauce is reduced.
Remove rosemary spring. Whisk in 2 tablespoons of butter, and season sauce with salt and freshly ground black pepper.