GRILLED DUCK BREAST with CHERRY AND BALSAMIC REDUCTION

2 8oz. Duck breasts with the skin removed
2 oz. Shallots, diced
2 Oranges, juiced
1 lb. Bing cherries in juice
1 oz. Scallions, chopped
Dash Worcestershire sauce
2 oz. Sherry
2 oz. Chambord
1 Lemon, juiced
1 oz. Garlic, minced
2 oz. Balsamic vinegar
2 oz. Granulated sugar
2 oz. Whole butter
Stax seasoning to taste
6 oz. Collards, poached in chicken stock

On a hot charcoal grill, grill seasoned duck breasts until medium and set aside. In a separate pan, sauté shallots, scallions and garlic for one minute. Deglaze pan with balsamic vinegar. Add sugar, lemon juice, orange juice, Sherry, Chambord, Worcestershire sauce and Cherries; then reduce by one half. Season to taste with Stax Seasoning. Whip whole butter over low heat into the sauce. Slice the warm duck breasts and top with the Bing cherry sauce.