-
1
Preheat the oven to 300 degrees F.
-
2
Rinse the duck inside and out and pat dry.
-
3
Trim any excess fat from the neck and cavity, snip off wingtips and discard.
-
4
Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out.
-
5
Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
-
6
Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour.
-
7
Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups).
-
8
Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour.
-
9
Repeat each hour, roasting the duck for a total of 4 1/2 hours.
-
10
While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes.
-
11
Add the garlic and cook until fragrant, 1 minute.
-
12
Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes.
-
13
Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper.
-
14
Set aside until the duck is finished.
-
15
After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up.
-
16
Roast for 30 minutes until the skin is nicely browned.
-
17
Remove from the oven, tent with foil and let rest for 20 minutes.
-
18
Gently reheat the sauce over low heat.
-
19
Carve the duck, put the pieces on a serving platter and serve with sauce.
