Roasted Duck with Cherry Sauce and Jersey Royal Potatoes

Preheat your oven to 200°C (180°C fan/Gas Mark 6).

Prepare the duck: Pat the duck dry with paper towels. Prick the skin all over with a fork (especially on the breast and thighs). Season generously inside and out with sea salt and black pepper. Stuff the cavity with thyme sprigs, orange quarters, and crushed garlic.

Roast the duck: Place the duck in a large roasting pan, breast side up. Roast for 30 minutes, then reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and continue roasting for another 1 hour 15 minutes to 1 hour 30 minutes, or until the juices run clear when you pierce the thickest part of the thigh with a skewer. Baste the duck with its own fat every 20-30 minutes to ensure crispy skin.

While the duck is roasting, prepare the cherry sauce: In a saucepan, heat the olive oil over medium heat. Add the chopped shallot and cook until softened, about 5 minutes. Add the pitted and halved cherries, red wine, duck or chicken stock, and balsamic vinegar. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened slightly.

Prepare the Jersey Royal potatoes: While the duck is roasting, boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes well. Return them to the pot and add the Jersey butter and milk. Mash (or rice using a potato ricer for extra creaminess) until smooth and creamy. Stir in the chopped parsley.

Rest the duck: Once the duck is cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful duck.

Carve the duck: Carve the duck and serve immediately with the cherry sauce and creamy Jersey Royal potatoes.

Skim any excess fat from the roasting pan juices before serving the duck for a healthier meal.