200g/7oz frozen pitted cherries
3 shallots, chopped
300ml/10fl oz chicken stock
2 tbsp redcurrant jelly
1Β½ tsp balsamic vinegar
2Β½ tbsp cornflour
dash oil
salt, to taste
1 tbsp sunflower oil or duck fat
150ml/5fl oz port
2kg/4lb 8oz whole duck (without giblets)
150ml/5fl oz red wine