Whisk soy sauce and Sherry in medium bowl to blend. Using a sharp knife, make diagonal slits on the duck breasts 1/2-inch apart making sure to not cut too deep (not through meat). Place duck, skin side up into 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 spring to boil in a heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup.
via rickbakas.com
YUM! This is a perfect winter dish... Madeira would work well, too
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