Instructions: Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin-side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.

Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.

Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin-side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.

Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.

Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

This recipe yields 4 servings.

Comments: "My husband and I discovered a restaurant called Abbie Lane when we were on vacation in Newport, Vermont," writes Beth D. Fisher of Middleton, Wisconsin. "He ordered the special - a duck breast with cherry sauce - and really enjoyed it. I would love to make this dish for him at home."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.