Here’s a recipe that is simpler than you can believe — always a good thing, if you ask me.

Recipe: Poultry: Grilled Cinnamon Duck with Caramelized Shallots
8 servings

2½ pounds boneless duck breast
½ cup extra virgin olive oil
1 tablespoon cinnamon
1½ cups thinly sliced shallots
¾ cup sherry vinegar
3/8 cup light brown sugar
Coarse salt and freshly ground pepper

Combine olive oil and cinnamon in ziplock bag; add duck breasts. Marinate overnight in refrigerator.

To make caramelized shallots: Combine sliced shallots, sherry vinegar, and brown sugar in a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook slowly until shallots are soft and syrupy, about 30-40 minutes. Season with salt and pepper to taste.

Prepare grill. Remove ducks from marinade and pat dry. Season with salt and pepper. Place ducks on grill, skin sides down. Grill, turning once, for 5 to 6 minutes per side.

Remove from grill. Allow to rest for five or ten minutes. Thinly slice duck breasts against the grain. Serve with caramelized shallots.

Wine Pairing: Try a California Syrah here — still a mostly undiscovered category, it seems. And there are plenty of good choices, like the Handley Cellars 2006 Syrah Dry Creek Valley Handley Vineyard ($20). Aromatic and pretty, with black cherry and berry fruit layered with chocolate and perfumed baking spices. Ready to drink now and over the next 2-3 years. Locate this wine online or in your area.