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1
Preheat the oven to 225 degrees F.
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2
Place oven rack in the bottom third of the oven.
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3
Bring a large stockpot of water to a boil.
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4
Using a straight-edge razor or an X-acto knife, score the fat on the breast making crosswise slashes every 1/2-inch, being sure not to puncture the flesh.
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5
Using kitchen twine, truss the duck, leaving enough twine to form a handle.
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6
Lower the duck into the boiling water for 10 seconds.
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7
Remove and drain any water that has accumulated in the cavity of the duck.
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8
Set the duck on a wire rack, breast-side up, in a large roasting pan.
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9
Add enough water to come 1 inch up the side of the roasting pan.
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10
This will prevent the fat from smoking as it drips into the roasting pan.
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11
Season the duck with salt and pepper.
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12
Roast until the duck is golden brown and most of the fat has rendered, 2 1/2 to 3 hours.
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13
Increase the oven temperature to 500 degrees F.
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14
Continue to roast duck until the skin is well-browned and crisp, about 10 minutes.
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15
Remove cooked duck from oven and brush with half of the sour cherry glaze.
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16
Reserve the remaining half for passing at the table.
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17
Zinfandel Sour Cherry Glaze: Make ahead In a small saucepan, combine the cherries and vinegar.
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18
Cook over medium heat until steam rises from the saucepan.
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19
Remove from heat and set aside until the cherries have re-hydrated.
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20
Place the sugar in a large skillet over medium heat and cook, stirring, until the sugar dissolves and becomes a light caramel color, about 10 minutes.
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21
Drain the cherries, reserving the vinegar, and roughly chop; set aside.
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22
Remove caramel from heat.
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23
Carefully add the vinegar as it may spatter.
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24
Stir until the caramel melts.
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25
Add the wine and simmer over medium-low heat until the mixture has reduced by about 2/3 and is the consistency of a thin syrup.
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26
Stir in the reserved cherries.
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27
Whisk in the mustard and salt.
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28
The glaze may be prepared in advance and stored in a covered container in the refrigerator for up to 2 days.
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29
The sauce will thicken upon standing; heat gently before serving.
