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1
Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
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2
Place the duck in a roasting pan.
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3
Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
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4
Drain completely.
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5
Place the duck on a rack in a roasting pan.
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6
Generously sprinkle all sides of the duck with salt.
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7
Refrigerate, uncovered, for 24 hours.
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8
Move oven rack to lower third of the oven and preheat to 450u00b0F.
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9
Rinse the duck well with cold water to remove the salt.
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10
With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
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11
Bring 2 quarts of water to a boil and pour over the duck, covering completely.
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12
Drain completely.
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13
Wipe out your roasting pan and spray with cooking spray.
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14
Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
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15
Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
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16
Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
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17
While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
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18
Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
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19
Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
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20
Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
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21
Add the orange juice and jam or jelly, and cook until the mixture bubbles.
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22
Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
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23
Add the orange zest and return sauce to a simmer over low heat.
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24
Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
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25
Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.
