A magical combination--better, I think, than classic Duck à L'orange. Serve with couscous and sautéed rapini or dandelion greens.

2 duck breasts, about 12 ounces (350 grams) each

Salt and freshly ground pepper

Sauce:

1 tablespoon balsamic vinegar

1/2 teaspoon sugar

1/4 cup port or sherry

1½ cups chicken stock

¼ teaspoon dried chili flakes

8 ounces (250 grams) cherries, stalks and pits removed

2 tablespoons unsalted butter

Preheat oven to 450 F.

Score duck skin in 1-inch intervals. Rub salt and pepper into duck breasts.

Place breasts skin side down in a cold pan. Turn heat to medium and cook 2 minutes. Reduce heat to low and cook about 15 minutes or until fat is rendered.

Drain fat as it accumulates in pan. Turn over and cook another 2 minutes.

Transfer breasts skin side up onto a rack over a baking pan and bake for 7 to 10 minutes or until slightly pink.

Discard remaining fat from skillet while breasts are baking. Increase heat to high and add vinegar and sugar. Cook until sticky, add port and reduce to a glaze. Add stock and chili flakes, and boil for 3 to 4 minutes or until sauce is thickened and reduced. Add cherries and simmer a few minutes.

Remove pan from heat and swirl in butter. Slice duck breasts and place on plate. Glaze with sauce. Serves 2 to 3.