Instructions

1. Take the cherries out of the tin (keep the syrup) and soak them in brandy overnight.
2. The next day drain them, but keep the brandy marinade.
3. Put the onion, mandarin and the drained cherries in the cavity of the duck. Secure it with a small skewer.
4. Preheat the oven to 170°C.
5. Rub the duck with cinnamon and salt.
6. Put the duck on a rack, placed in a baking dish.
7. Roast the duck in the oven for 30 minutes.
8. Turn it over and bake for another 30 minutes.
9. Meanwhile, in a small saucepan, mix the brandy with the tin syrup and add the honey. Reduce it on the hob until you get a syrupy glaze. Set aside.
10. Turn over the duck again so the breast is facing upwards. Drain the fat from the tray and add a small glass of wine to the tray.
11. Baste the duck with the glaze every ten minutes, until it’s golden and cooked through. Be careful, it burns quickly.
12. Cover it with foil and kitchen towels, then rest for 30 minutes before carving.
13. While the bird is resting, make gravy from the cooking jus.