Port and Sour Cherry Sauce

To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar.

Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. What will happen is that the wine vinegar will slowly reduce so there are only about 4 tablespoons of liquid left. Serve the sauce warm with the confit of duck.