Ingredients

• 4 (6-ounce) boneless duck breast halves, skinned
• 1/2 cup port
• 1/4 cup sweetened dried cranberries
• 1/4 cup red currant jelly
• 3 tablespoons chopped shallots
• 3 tablespoons dried tart cherries
• 1 1/2 tablespoons butter, divided
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 3/4 teaspoon salt, divided
• 2 teaspoons olive oil
• 1/4 teaspoon black pepper, divided