Seared Wild Duck Breasts with Cherry Sauce

30 oz wild duck meat, boned and skinned
3 tbsp chicken stock
2 cup sweet fresh cherries
10 oz canned black cherries in light syrup
6 oz Merlot or similar red wine
2 tsp fresh ground black pepper
3 tsp ground coriander

Heat saute pan to very hot on burner, add the chicken stock, sear breasts 1 min per side. Put in 350F oven to finish cooking to desired doneness.
In small sauce pan heat the canned cherries, add wine, pepper, and coriander and reduce [M would add a bit of meat glaze here]. Halve and pit fresh cherries; add to sauce. Let reduce on low heat until very thick. When duck is done, slice into strips and spoon sauce evenly over all breasts.