Duck Breasts with Pinot Noir and Cherry Sauce

3 T. sugar
2 T. water
1/2 C. dried tart cherries
3 T. Red wine vinegar
1 T. olive oil, divided
1/4 t. salt, divided
1/8 t. black pepper
4 (6-oz) boneless duck breast halves, skinned
1/4 C. chopped shallots
1 garlic clove, minced
1-1/2 C. Pinot Noir or other spicy dry red wine
1/2 C. chicken broth
1/4 C. whipping cream

combine sugar and water in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute).  Continue cooking 5 minutes or until golden without stirring.  Remove from heat; carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon).  Place pan over low heat until caramelized sugar melts.

Heat 2 t. oil in a large nonstick skillet over medium-high heat.  Sprinkle 1/8 t. salt and pepper over duck.  Add duck to pan; cook 5 minutes.  Turn duck over; cook 4 minutes or until desired degree of doneness.  Remove from pan; let stand 5 minutes.  Cut duck across the grain into thin slices.

Return skill to medium heat.  Add remaining 1 t. oil, shallots, and garlic to pan; cook 1 minute or until tender, stirring frequently.  Add wine to pan; increase heat to medium-high.  Bring mixture to boil; cook until reduced to 3/4 C (about 6 minutes).  Add broth; bring to a boil.  Cook until reduced to 1/2 C (about 6 minutes).  Pour wine mixture through a fine sieve into cherry mixture; discard solids.  Bring cherry mixture to a simmer over medium heat.  Stir in cream; simmer 3 minutes.  Remove from heat; stir in remaining 1/8 t. salt.  Serve sauce over duck.

416 calories, 13.2g Fat, 48.1g protein, 23.7 g carb, 4.3g fiber, 387mg sodium