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1
In a medium saucepan, melt 1 tablespoon of the butter over low heat.
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2
Add the shallots and saute slowly, until soft.
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3
Add the dried cherries, molasses, pepper, and duck stock.
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4
Simmer 15 minutes.
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5
Blend the arrowroot with the 1/4 cup of the Madeira.
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6
Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened.
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7
Set aside.
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8
(The sauce may be made ahead, up to this point.)
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9
Preheat the oven to 425 degrees.
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10
Season the duck cavity with the salt and pepper.
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11
Pierce the skin thoroughly around the lower breast, back, and thighs.
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12
Truss the duck and place, breast side up, on rack in shallow roasting pan.
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13
Place the duck in the oven and bake for 15 minutes.
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14
Reduce the heat to 350 degrees and roast the duck 30 minutes per side.
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15
With a bulb baster, remove some of fat that accumulates as the duck roast.
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16
Turn the duck, breast side up, and sprinkle with salt.
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17
Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork.
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18
For well done, roast until juices run clear.
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19
Remove the trussing.
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20
Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce.
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21
(The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.)
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22
Place under a broiler for 3 to 5 minutes for extra crisp skin.
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23
Remove all but 1 tablespoon fat from the roasting pan.
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24
Add the remaining 1/4 cup Madeira to the drippings in the pan.
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25
Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons.
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26
Strain the wine reduction into the prepared duck sauce.
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27
Finish the sauce with the sherry vinegar.
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28
Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.
