Canard aux Cerises

• 4 tablespoons pareve margarine or vegetable oil
• 1/2 cup sugar
• 1 pound sweet red cherries, unpitted
• 1 tablespoon kirsch
• 1 young duck (about 3 pounds), giblets removed and reserved
• Salt and freshly ground pepper
• 1/2 onion, diced
• 1 shallot, diced
• 1 carrot, peeled and halved
• Cayenne pepper to taste
• 1 tablespoon grated fresh ginger
• Bouquet garni of a sprig each of rosemary, thyme, parsley, and marjoram

1. Put the margarine or vegetable oil in a small saucepan.
2. Sprinkle in the sugar, and stir.
3. Toss in the cherries, coating them well, and simmer for just a few minutes.
4. Add 1/3 cup water and the kirsch, stirring as you bring it just back to a boil.
5. Remove from heat and set aside.
6. Preheat the oven to 375 degrees, and sprinkle the duck with salt and pepper.
7. Put it in a casserole with the onion, shallot, carrot pieces, cayenne pepper, ginger, and bouquet garni.
8. Cook, covered, for about one hour in the oven, removing the fat that accumulates.
9. After one hour, stir the cherries and their sauce into the casserole.
10. Cook for another 20 minutes, or until the legs move easily when wiggled.
11. Just before serving, remove the bouquet garni.
12. Put the carrot, onion, and shallot in the food processor and puree.
13. Stir them into the sauce, and serve.

margarine, sugar, sweet red cherries, young duck, salt, onion, shallot, carrot, cayenne pepper, ginger, bouquet garni

Taken from www.epicurious.com/recipes/food/views/canard-aux-cerises-374007 (may not work)