1 large duck
1 jar high fruit morello cherry jam
40grammes dried sour cherries
500ml red wine
salt & black pepper
watercress to garnish

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Instructions...

1) When you get the duck home remove the wrapping, dry with kitchen paper and leave in the fridge, uncovered, for a day.

2) Put the duck on a rack in a a roasting tin. Prick all the fleshy parts with a skewer and season well with salt and pepper. Roast in a preheated oven 220 C Gas 7 for 30 minutes then reduce the heat to Gas 4 180 C and continue to roast for a further 2 hours. From time to time remove the duck from the oven and pour off the fat, reserving to make roast potatoes.

3) Fifteen minutes before the end of the cooking time put the wine into a jug and add the cherries to soak.

4) Take 1 tbsp of the jam and pass it through a sieve.
Remove the duck from the oven and brush it all over with the jam. Return to the oven for 15 minutes.

5) Remove the duck to a carving board and let it rest for 10 minutes.

6) Meanwhile spoon off any excess fat from the roasting pan and place the tin over a direct heat.
Stir in the wine and soaked cherries, scraping the base and sides of the pan to incorporate any residues.
Bubble and reduce to 2/3 of its volume, then add 4 tbsps of the jam.
Bubble and reduce for 2 minutes.

7) Carve duck into 4, spoon over some sauce and garnish with watercress.

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PS This works just as well with blackcurrants or cranberries.
Put a few extra in the cavity before roasting to keep the duck really moist