Ruby port - 375 ml.
Dry cherries - 250 ml.
Ground cumin - 10 ml.
Ground coriander - 10 ml.
Ground cayenne pepper - 2.5 ml.
Whole fennel seed - 2.5 ml.
Whole cinnamon stick - 1
Yogurt - 250 ml
Cilantro - to taste
Mix the first seven ingredients together and reduce almost dry. Cool it completely. Mix with yogurt and cilantro just before service. Use over roasted chicken or duck.
Duck breast - score the fat covering the duck breast and cook it in a frying pan over low heat until the fat is crispy. Place the duck breast skin side up and bake it in a 350F convection oven for 3 minutes. (400F in a conventional oven for 4 minutes.) Remove from oven and rest in a warm spot for no less than 5 minutes. Slice, plate and top with cherry mixture.
