Instructions

1. Mix the sour cherries with the port and set aside. You can do this a day ahead.
2. Stuff the duck with the onion, sour cherries, star anise, cloves, cinnamon and mandarin.
3. Put the duck on a rack resting over the tray, breast-side facing upwards.
4. Pour half of the wine and juice in the tray and roast for 30 minutes, then turn over the duck an bake for another for 30 minutes. Tilt the duck slightly with two forks so that the jus gets into the pan.
5. Remove the rack, then pour the jus into a jug and let it rest to separate.
6. Put the duck back in the tray (not the rack), breast-side facing upwards. Cook for another 30 minutes.
7. Meanwhile, make the glaze. Put the ingredients into a small saucepan and reduce it to a runny but thick syrup.
8. When the duck is golden, brush the syrup all over it, then bake for another 10 minutes, then glaze again and bake until the skin is crispy and deep red. Be careful, it can burn easily.
9. Let it rest for 10 minutes before carving.
10. Remove the fat from the jus (use this for roasted potatoes), then make a gravy from the jus, adding more wine, cherry juice, port , cornflour and reduce it.