Instructions: * Note: For this recipe, use a White Pekin duck (not to be confused with Peking duck, which is the name of a dish, not a species of duck) whose less gamy flavor provides a perfect complement to the tart cherry glaze.

To make the Zinfandel Sour Cherry Glaze: In a small saucepan, combine cherries and vinegar. Cook over medium heat until steam rises from the saucepan. Remove from heat, and set aside until cherries have rehydrated.

Place sugar in a large skillet over medium heat, and cook, stirring, until sugar dissolves and becomes a light-caramel color, about 10 minutes.

Drain cherries, reserving vinegar, and roughly chop; set aside.

Remove caramel from heat. Add vinegar to caramel, being careful, as it may spatter. Stir until caramel melts. Add wine, and simmer over medium-low heat until mixture has reduced by about two thirds and is the consistency of a thin syrup.

Stir in reserved cherries. Whisk in mustard and salt. The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days. The sauce will thicken upon standing; heat gently before serving. (

Makes about 2 cups)

Preheat oven to 225 degrees. Place oven racks in the top and bottom thirds of the oven. Bring a large stockpot of water to a boil.

Using a straight-edge razor or a utility knife, score the fat on the breast, making crosswise slashes every 1/2 inch and being sure not to puncture the flesh. Using kitchen twine, truss the duck, leaving enough twine to form a handle.

Lower the duck into the boiling water for 10 seconds. Remove, and drain any water that has accumulated in the cavity of the duck. Set the duck on a wire rack, breast-side up, in a large roasting pan. Add enough water to come 1 inch up the sides of the roasting pan; this will prevent the fat from smoking as it drips into the pan. Season the duck with salt and pepper.

Place rutabagas in a small saucepan. Season with salt and pepper. Drizzle with vinegar, and stir to combine. Cover, and place in oven with the duck. Roast until duck is golden brown and most of the fat has been rendered, 2 1/2 to 3 hours.

Remove rutabagas from oven; set aside. Increase oven temperature to 500 degrees. Continue to roast duck until skin is well browned and crisp, about 10 minutes.

Pass rutabagas through a food mill fitted with a large disk directly into a medium saucepan. Add butter, and season with salt, pepper, and honey, stirring to combine. Stir in the mint. Transfer to a serving dish; keep warm.

Remove cooked duck from oven, and brush with half of the sour-cherry glaze. Transfer to a serving platter. Arrange evergreens, pinecones, and spices around the perimeter of a platter larger than the one with the duck. Top with the duck platter. Using a torch, sear the evergreens, pinecones, and spices until aromatic. Serve immediately with rutabagas and remaining glaze.

This recipe yields 4 servings.

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