Ingredient:

• 1/2 pound fresh dark sweet cherries, pitted and halved
• 1/2 cup dry red wine
• 4 duck breasts with skin (about 5 ounces each)
• 1 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 2 tablespoons Cognac
• 1/4 cup cherry syrup
• 1/2 teaspoon dried thyme
• 2 ounces cherry brandy
• 1 teaspoon cornstarch
• 1/4 cup water