Instructions

1. Preheat the oven to 200°C.
2. If you’re using dried cherries, mix these with 1 Tbsp of cherry brandy. It should take about 30 minutes for the cherries to soak up the brandy. (this can be done overnight).If you’re using cherries in syrup - drain about 2 Tbsp (keep the syrup) and soak in some brandy then drain.
3. Pat dry the duck , then season with salt all over then put the cherries in the cavity.
4. Put the duck in a baking tray (breast facing downwards) and put it in the oven. Turn down the temperature to 180°C. Cook for 40-45 minutes, turning the duck over after 20 minutes or so. Also, baste several times.
5. Meanwhile make the cherry glaze. Put the juice or syrup in a small pan, add the brandy and sugar and cook until it reduces to a smooth, velvety syrup. Set aside.
6. Take the duck out, drain the fat off and brush it with the glaze all over, then let it rest for 10 minutes.
7. Put the duck back into the oven and roast for 5-8 minutes until the skin is deep red and crispy.
8. Rest for 5 minutes before cutting it in half.
9. Serve with the pan jus (not the drained fat!) drizzled over it.