half cup Red wine 3 tablespoons Brown sugar 2 tablespoons Cornstarch

Season duck with salt and pepper. Put in a baking pan. Mix orange marmalade with orange juice concentrate. Pour over duck. Bake at 180ºC for 20 minutes per pound. During last half hour raise temp to 220ºC and baste every 10 minutes with pan juices. SAUCE-In processor puree cherries. Put in a saucepan with wine, sugar and cornstarch. Simmer until thick and serve over duck.