Instructions: Preheat oven to 350 . Place the duck on a rack in a roasting pan and sprinkle with salt and pepper. Roast for 20 minutes per pound. In a small bowl, stir together the marmalade and orange juice concentrate.

During the last 30 minutes of roasting, raise the oven temperature to 425` and baste the duck with the orange mixture every 10 minutes.

Meanwhile, in the container of a blender or food processor fitted with the metalk chopping blade, process the contents of ONE can of cherries until the mixture is smooth. In a medium saucepan, combine the pureed cherries, the remaining can of cherries, the wine, brown sugar and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture boils. Boil for 1 minute, or until the sauce thickens, stirring constantly. Cut the duck into quarters, and serve with the warm sauce on the side.

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