Roasted Duck with Cherries

While wandering through Whole Foods the other day, I came upon a pitting device next to a majestic heap of fresh cherries. I thought to myself about what kind of dish would need so many pitted cherries that one would get fed up pitting them by hand, not so unlike dreaming of a garlic peeler while making 40-clove chicken. Sure enough, this simple recipe from Alice Waters came to mind. Half a pound of cherries may not seem like much, but the $8 investment will have you returning to this dish regularly, if for some odd reason the succulent roasted duck doesn't. To make this, you'll need one 3-4 lb duck, ½ lb cherries, some Madeira wine and some chicken or duck stock.

Alice Waters, Roasted Duck with Cherries (serves 4-6)

Take a 3-4 lb duck and remove any fat from the cavity of the duck. Pierce the skin of the legs and breast with the tip of a small sharp knife or the tines of a sharp fork; this helps the fat to render out as the duck roasts. Season well with plenty of salt and freshly ground black pepper, inside and out. (This can be done in advance.) Let the duck sit at room temperature for ½ hour or more before roasting. Preheat the oven to 400ºF. 

Roast the duck for about 45 minutes, turning it from side to side every 10 minutes and finishing with the breast up (the duck should still be a bit too rare). Pour and skim off as much fat as you can from the pan and add ½ lb of pitted cherries, 3 Tbs of Madeira wine, and ¼ cup of chicken or duck stock. Roast 15 minutes more minutes. The duck should still be pink next to the bone. When the duck is done, let it rest for 15 minutes. To carve, remove the legs and slice the breast, reserving all the roasting juices, which should be skimmed again before serving. Taste the juices for salt and serve the duck garnished with the cherries and pan juices.