|Bing cherries||17 Ounce|
|Tawny port||1 Cup (16 tbs)|
|Sugar cubes||4 Large|
Drain 1 (17-oz.) can Bing cherries and place cherries in a medium bowl.
Add 1 cup tawny port, cover and let stand at room temperature 3 to 4 hours (preferably overnight).
Wash and dry 2 (4-lb.) ducks, quartered.
Prick skin well with a sharp fork.
Broil duck, skin side up, 6 inches from source of heat until all surface fat has run off 20 to 25 minutes.
Remove from broiler and arrange in large baking pan.
Roast in oven another 30 minutes at 350Â°.
Meanwhile, rub 4 large sugar cubes firmly over 1 orange to remove zest and aromatic oils from skin.
Squeeze orange and measure 1/4 cup juice.
Add juice to 2 tablespoons cornstarch and stir until smooth.
In a saucepan, combine cherries and port with cornstarch mixture.
Cook, stirring constantly, until liquid is thick and clear.
Add sugar cubes and stir to dissolve.
Arrange duckling quarters on a warm platter.
Spoon sauce over duckling and serve some alongside.