A lovely recipe for when fresh cherries are in season from ” Sophie Grigson’s Country Kitchen”.
Preheat the oven to 220 C, 200 Fan, Gas 7. Wipe the ducks dry with kitchen paper and prick the skin all over with a skewer or fork. Season generously.
Sit the ducks on a rack over a roasting tin and put in the oven. Turn the heat down to 180 C, 165 Fan, Gas 4 and leave to cook for 2 hours 30 minutes, draining off and reserving the fat from time to time.
While the duck is cooking take 1 tbsp of the fat and put it in a frying pan. Add the carrot, onion and celery and saute until tender and lightly browned.
Add the bouquet garni and wine and bring to the boil, stirring. Boil hard and reduce by half, then add the stock and boil again until reduced by a third to a half. You should have a syrupy sauce.
Stir in the redcurrant jelly until it has melted. Strain the vegetables out of the sauce and pour into a small pan.
Add the cherries and a little salt and pepper and simmer for about two minutes. Check seasoning then set aside. Reheat when needed.
When the ducks are cooked turn off the oven and leave the door ajar. Let them rest for about 15 minutes. Using a sharp knife or poultry shears cut each duck into four pieces. Serve while still warm with the reheated sauce.