Yield: 6 servings
Soak the cherries in the vinegar for at least an hour.
Put 3 1/4 cups of the stock in a heavy-bottomed saucepan and bring to a boil over medium-high heat until reduced to 1 cup. This will take 15 to 20 minutes.
Meanwhile, oil a roasting pan, brush the duck breasts with soy sauce and honey, sprinkle with salt and pepper and sprinkle lemon peel over duck. Roast in a preheated 450 degree F. oven for about 15 to 20 minutes for medium, less if rarer meat is desired.
Caramelize the sugar in a small heavy-bottomed saucepan or skillet by heating it over medium heat without stirring until it is syrupy and very dark brown. Dissolve it in the remaining 1/4 cup duck stock.
When the duck breasts are done, place on a warm plate, cover with foil and set aside in a warm place. Deglaze the roasting pan with the caramel and stock mixture and add that to the reduced stock, stirring well with a wooden spoon until the sauce is thick and almost syrupy. Drain the cherries and add them to the sauce.
Place half a duck breast on each plate. Top with several tablespoons of sauce and sprinkle with nuts and parsley sprigs.
Please note that some ingredients and brands may not be available in every store.