Cook time: approx. 2 hours

Ingredients
For the Duck
•    1 whole duck (2.0-2.3 kg)
•    1 teaspoon salt per kg of duck
•    Freshly cracked black pepper
•    1 orange, quartered
•    4 garlic cloves, crushed
•    4 sprigs fresh thyme or rosemary
•    1 small onion, halved
•    1 tablespoon honey (optional - for glazing)

For the Cherry & Pinot Noir Sauce
•    2 cups cherries (fresh or frozen), pitted
•    1 cup  Leopard's Leap Culinaria Pinot Noir
•    1/2 cup chicken stock
•    1-2 tablespoons cherry jam OR 1 teaspoon honey
•    1 tablespoon balsamic vinegar
•    1 small shallot or 1/2 red onion, finely chopped
•    1 teaspoon fresh thyme
•    1 tablespoon cold butter (to finish)
•    Salt and pepper, to taste

Method
Step 1: Prepare the Duck
•    Preheat the oven to 180°C.
•    Pat the duck very dry with paper towels.
•    Lightly prick the skin all over with a sharp skewer or pin (do not pierce the meat).
•    This helps render the fat and makes the skin extra crisp.
•    Season generously with salt and pepper, inside and out.
•    Stuff the cavity with the orange, garlic, onion, and thyme/rosemary.
•    Place the duck breast-side up on a rack set in a roasting tray.
•    Roast for 1 hour, basting occasionally with its own fat.

Step 2: Crisp at 200°C
•    Increase the oven temperature to 200°C.
•    Roast for a further 35-45 minutes, until:
•    the skin is deep golden brown and crisp
•    the juices run clear
•    the internal temperature is about 75°C in the thickest part of the thigh

Step 3: Make the Cherry-Pinot Noir Sauce
•    Start this during the last 30 minutes of the duck’s roasting time.
•    Saute the shallot in 1 tablespoon duck fat from the roasting tray.
•    Add the cherries and cook for 2 minutes.
•    Add the Leopards Leap Pinot Noir, stock, thyme, cherry jam/honey, and balsamic vinegar.
•    Simmer uncovered for 15-20 minutes until reduced by half and glossy.
•    Mash a few cherries to naturally thicken the sauce.
•    Season with salt and pepper.

Step 4: Rest & Carve
•    Let the duck rest for 10 minutes after removing it from the oven.

Enjoy with a glass or two of the delicious 2023 Leopard's Leap Culinaria Pinot Noir.