Seared Duck Breast with Cherries and Port Sauce

Ingredients

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

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