Carefully cut the tibia. Salt, pepper, set aside for a while, marinate.
Tie with culinary twine crosswise so that the meat remains juicy inside when cooking.
Fry in a dry pan on both sides, put in a baking dish, if necessary, salt and pepper.
Bake at 180*C for 50-60 minutes.
10 minutes before the end of cooking, cover the duck with a dark sweet soy sauce or honey mixed with soy sauce (1:1) to form a ruddy monotone crust.
In the pan, where the duck was roasted, pour the broth, add the dry red wine, 1 tbsp soy sauce, sugar, salt, pepper. When the mixture comes to a boil, add the cherries.
Pour the sauce into a saucepan (you can continue to cook in a pan) and evaporate the sauce twice (about an hour of cooking). If you need to cook the sauce faster, then you can tighten it with a small amount of starch.