Rub duck inside and out with salt & pepper and let stand 1 hour. Place on rack in roasting pan and roast in 350 degree Fahrenheit oven about 25 minutes per pound or until tender.

During roasting, baste with 1/2 cup dry red wine and later with the pan drippings that form. When duck is cool enough to handle, cut into portions and place in clean pot. Top with 1 pound sour cherries with pits left in or removed, as you prefer.

Add 1-2 Tablespoons sugar to 1/2 cup pan drippings and pour over cherries and duck. Cover and simmer 15-20 minutes or until cherries are fully cooked. The rich, full-bodied flavor of duck is beautifully complemented by the delicately tart tang of the fruit.