Roasted Duck with Wild Cherry Glaze (serves 4)

1 whole fresh duck

Salt and Freshly ground pepper, to taste

1 cup wild cherry syrup

1/2 cup dried cherries

Position oven rack in center of oven and preheat to 500°F.  Season duck generously with salt and pepper.  Set duck, breast side down, on a rack in a roasting pan.  Roast for 45 minutes, basting with pan juices after about 20 minutes.  Reduce heat to 400°F.  and turn duck breast side up.  Roast, basting frequently, until skin is golden and crispy.  Your duck is done when an instant-read thermometer inserted into the thickest part of the thigh, away from bone, registers 180°F, about 1½ hours.  Transfer duck, breast side down, to a platter and loosely cover with foil.  Let duck fest about 15 minutes before carving.

Drain fat from roasting pan, set pan over medium heat and add cherry syrup and dried cherries.  Bring to a simmer, making sure to scrape up any browned bits.  Simmer sauce, stirring occasionally, until thickened, about 5 minutes.