Roast Duck With Cherry Sauce

• 1 (5- to 6- pound) dressed duckling
• 1 small orange, quartered
• 2 sprigs fresh parsley
• 1 small onion, quartered
• 1 carrot, scraped and quartered
• 1 stalk celery, halved
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnishes: fresh cherries, fresh flat-leaf parsley sprigs, orange slices

1. Remove giblets and neck from duckling; reserve for another use. Rinse duckling thoroughly with cold water; pat dry with paper towels.
2. Rub 1 orange quarter over skin and inside cavity of duckling. Place remaining orange quarters, 2 parsley sprigs, and next 3 ingredients in cavity of duckling; close cavity with skewers. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under duckling.
3. Sprinkle with salt and pepper. Place duckling on a rack in a shallow roasting pan breast side up. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
4. Bake, uncovered, at 425u0b0 for 45 minutes. Reduce oven temperature to 400u0b0; bake 35 minutes or until meat thermometer registers 180u0b0. Turn duckling often during baking for more even browning and crisping of skin, if desired. Transfer duckling to a serving platter; let stand 10 minutes before carving. Garnish, if desired. Serve with Cherry Sauce.

orange, parsley, onion, carrot, celery, salt, freshly ground pepper, fresh cherries

Taken from www.myrecipes.com/recipe/roast-duck-with-cherry-sauce (may not work)