That's not a very pretty picture. The Canadian gentleman who concocted the recipe -- duck quesadillas with cherry chipotle salsa and goat cheese -- has a much better one. But what my dish lacked in aesthetics, it made up for in amazing taste. This recipe is delicious, and even if you are a terrible cook, you should try it.
The recipe calls for rubbing spices only into the skin side of the duck, not the meat side. I was skeptical of half-measures, as usual, but it turned out fine.
The cherries were the real problem -- it turns out they have a season, and we are not close to being in it, which is why there were none for sale at Whole Foods, not for love or money. (I didn't actually offer love, but you don't really think it would have made a difference, do you?) Mr. CSB had a brilliant idea: use a can of maraschino cherries and a can of sour cherries, and they'll average out. He was absolutely right. The food processor, like love, covers a multitude of sins.
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