Method

• 1.
  Rinse duck under cold running water. Trim excess fat from inside and outside the cavity, keeping neck, parson’s nose and winglets intact. Place on a wire rack set over the sink and carefully pour over a kettle of boiling water. Pat dry with paper towel. Season cavity with salt flakes. Chill, uncovered, for 2 days to dry out the skin.
• 2.
  When ready to roast, remove duck from fridge and bring to room temperature for 30 minutes. Preheat oven to 180°C.
• 3.
  Meanwhile, combine sugar, cherries, spices, herbs, vinegar, bourbon and 3/4 cup (180ml) water in a medium saucepan over medium heat. Cook, stirring occasionally, for 25-30 minutes until reduced and syrupy. Set aside and keep warm.
• 4.
  Lay duck breast-side up on a wire rack set over a roasting pan and brush with olive oil. Season with salt flakes and roast for 45 minutes or until the skin is starting to brown. Remove from the oven and carefully pour off any fat from the pan (strain and reserve for another use, like duck-fat potatoes). Increase oven to 220°C.
• 5.
  Return duck to oven and roast for a further 20 minutes or until just cooked (a meat thermometer inserted into the thigh should read 70°C and juices should run clear) and skin is crisp. Rest for 20 minutes, then cut into portions. Serve with spiced cherry and bourbon sauce and scatter with extra thyme leaves.