Cinnamon Cherry Sauce for Duck

Duckling à la Montmorency represents classical French cuisine at its best. I’ve made the sauce with both sweet and tart cherry varieties and both fresh and canned fruit. Fresh cherries are obviously better, but canned pitted cherries are certainly convenient and still quite tasty. (Be sure to use canned fruit, not the thick pie filling that also comes in cans.) Adjust the sugar accordingly. To reinforce the cinnamon flavor, place a cinnamon stick in the cavity of the duck before you grill i