Chef Tony De Luca, Executive Chef  in Niagara on the Lake, appeared on Niagara's Cooking with Linda Bramble on TV Cogeco to feature this duck dish. This culinary creation exemplifies the essence in De Luca's latest cookbook "Recipes from Wine Country." Actually, as the caption on the cover suggests, it is more than just a cookbook, "it's a guide to creating the perfect union between fine wine and superb food." The book is published by Whitecap Books and is available in retail bookstores across Canada as well as Tony Deluca's Cheese Market on Highway 55 in Niagara on the Lake.

INGREDIENTS. 3 whole duck breasts each weighing 6 oz. / 175 g. Kosher salt and white pepper to taste

INSTRUCTIONS. Preheat the oven to 400 degrees F ( 200 C).  Season the duck breasts, place them on a non-stick baking sheet and bake, skin-side down, for 35 minutes. Do not turn the duck breasts while baking. Remove from the oven and let the meat rest for 5 minutes. Carve the duck and place equal portions on 6 warm dinner plates. Serve accompanied quinoa salad and cherry sauce.

INGREDIENTS.  1 cup / 250 mil duck stock, 1 cup / 250 mil quinoa, rinsed in cold water and strained, Kosher salt and white pepper to taste, ½ tsp / 2 mil orange oil, 1 shallot, finely chopped
2 tbsp / 30 mil olive oil, 1 tbsp / 15 mil sherry wine vinegar

INSTRUCTIONS – For the Quinoa salad.   In a small saucepan over medium high heat bring the duck stock to a simmer. Have the quinoa ready in a bowl. Pour the simmering stock over the quinoa, cover the plastic wrap and set aside at room temperature. When the quinoa has absorbed all the duck stock, about 25 minutes, add the remaining ingredients and season with salt and pepper.

INGREDIENTS.   1 cup veal stock, 1 cup Merlot, 1 cup sweet cherries, 1 tbsp unsalted butter, 2 tbsp honey, 1 tbsp sherry vinegar

INSTRUCTIONS – for the wine sauce.   In a small saucepan reduce the veal stock until only ¼ cup (50 mil) remains. Add the Merlot, bring to a boil and reduce again until only ½ cup (125 mil) remains. Add the cherries, butter, honey and sherry vinegar. Bring to a boil, reduce heat and simmer until the cherries have cooked down and the sauce has thickened slightly, about 10 minutes. Keep sauce warm.