1 Long Island duck (4-1/2 to 5 pounds)
  kosher or sea salt
1 cup cabernet sauvignon
1/2 cup good-quality beef stock
1/2 cup dried tart cherries
1/3 cup red wine vinegar
2 tablespoons Sugar
6 green cardamom pods (lightly crushed)
1 cinnamon stick about 3 inches long (broken)
6 whole cloves
20 whole black peppercorns
1/4 cup orange juice
1 tablespoon cherry jam or currant jelly
  grated zest of 1 orange
2 tablespoons port (optional)
1 tablespoon cornstarch or arrowroot