Cinnamon Duck with Red Currant Sauce

• 2 skinless/ boneless breasts of duckling, split
• 1/2 C olive oil
• 1 1/2 C port wine
• 3 T cinnamon
• 1 T cardamom
• 1 T coriander
• salt & pepper to taste

Sauce:

• 1C beef, veal, or chicken stock
• 1/2 C red currant jelly
• 1 T chopped shallots
• 1 t cornstarch
• salt & pepper

Prepare marinade by whisking the olive oil into port wine. Whisk in spices and season with salt & pepper. Place duckling in marinade for up to 24 hours before cooking. Prepare sauce by reducing stock over high heat in a medium sized pan. Add shallots. Whisk in red currant jelly until smooth. Thicken with cornstarch and adjust seasoning. Strain sauce through sieve and back into saucepan to keep warm. Grill the marinated duck over high coals for about 5 min per side, just long enough to score. Finish in a moderate oven until internal temp reaches 165 degrees. Slice and serve with sauce.