Spice-rubbed roast duck with cherry sauce

Serves 4-6

1 x 2.3kg duck

4 cloves

1 tsp fennel seeds

½ tsp cumin seeds

1 tsp ground allspice

1 tsp light brown sugar

2 tsp sea salt flakes

1 small orange, quartered

330g caster sugar

60ml Campari

375g frozen pitted cherries

3 sticks cinnamon

4 star anise

4 strips orange peel

25g ginger, peeled and thinly sliced

Step 1 Lightly grease a large wire rack over a deep-sided roasting pan. Using a skewer, pierce the skin of the duck all over. Place the duck in a heatproof bowl, cover with boiling water and allow to stand for 30 seconds. Drain, place on the rack and pat dry with absorbent kitchen paper.

Step 2 Place the cloves, fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the allspice, brown sugar and salt and mix to combine. Rub the spice mixture all over the duck. Place the orange quarters in the cavity and fasten with a metal skewer. Refrigerate, uncovered, for 1 hour or until the skin is dry.

Step 3 Preheat the oven to 180C/ gas 4. Roast the duck for 45 minutes. Remove the pan from the oven and carefully set the duck aside on the rack. Drain any excess fat from the pan juices. Add the caster sugar, Campari, cherries, cinnamon, star anise, orange peel and ginger to the pan and mix to combine. Return the rack with the duck to sit over the pan and roast for a further 1 hour or until the cherry sauce is sticky and reduced and the duck is golden.

Step 4 Serve the duck with the cherry sauce.