Score the duck skin in a cross hatch pattern. Season with a light dusting of cinnamon, salt and pepper. Place skin side down in a saute pan.  Render the fat under a moderate heat till the skin is crispy and nicely browned.  This will take about 5 minutes.  Give the opposite side a quick sear and remove from pan.  Pour out any liquid fat.  Add the shallots and saute for a minute or two until clear and starting to caramelize.  Add the cherry slices and deglaze with the Pinot Noir.  Reduce by 75%.  Remove from heat and whisk in the butter. Season with salt and pepper.   Finish cooking the duck in a pre-heated oven at 400˚ F for 8 minutes or until the duck has reached the desired doneness.  Remove from oven and let rest for 5 minutes. Slice and serve.

Serve with a wild mushroom risotto and roasted root vegetables. 

Recipe provided by Chef Roger Planiden - Culinary Adventure