Quarter the duck.

Rub the duck all over with salt, pepper, poultry seasoning, and paprika.

Place the duck in a dry skillet, skin side down.

Cover the skillet tightly.

Cook over medium heat for 1 hour, turning the duck over every 20 minutes.

Do not pour off fat during cooking.

For the sauce, combine the port wine, clove, nutmeg, thyme, allspice, and orange peel in a saucepan.

Cook over moderate heat until the volume is reduced to one half.

Heat the bottled brown sauce in a separate saucepan.

Add the reduced wine mixture to the brown sauce.

Blend well.

Add the currant jelly and stir until dissolved.

Add the black cherries, orange juice, and butter.

Serve the sauce very hot over the duckling.