Cook the Issue 2010: Duck with Cherry Port Sauce

I skipped this recipe when Issue #105 first came out, because duck breasts (like rent) were so darned expensive.  However, when we came home from Little Vietnam with some superb Beijing Duck leftovers from this super Chinese BBQ spot, I remembered this sauce.  This is so easy to make, but packs so much flavor-- what an excellent sauce.  I also made some ham to supplement the duck and the cherry sauce went really well with that too.  I'm glad I circled back to make this one-- it's a winner.  (Even though my photo is really gnarly looking-- I really miss that beautiful summertime sunlight at dinnertime).