I cooked roasted duck with cherry sauce for thanksgiving. Duck was fairly straightforward.
The sauce...
While the duck cooks, make the sauce: In a small saucepan, render some duck fat over medium heat, if you have pets feed them the crisp rendered fat. Add shallots cook until soft, about 4 minutes. Add chopped garlic and ginger and cook until fragrant, 1 - 2 minutes.
Add red wine, orange juice, canned cherries (reserving 2 tablespoons of the juice from the canned cherries.) Bring to the boil, then reduce heat to low and simmer adding a shot of grand mariner. In a small bowl or glass, combine the reserved cherry juice with cornstarch and stir into the sauce.