Braised Duck with Cherry Sauce

Method

1. Rinse duck and pat dry. Season with salt and pepper.
2. Heat oil in a pot and sear duck on all sides until golden.
3. Add garlic, soy sauce, cherry juice, sugar, and vinegar.
4. Bring to a boil, reduce heat, and simmer for 1 hour.
5. Mix cornstarch with water and add to thicken the sauce.
6. Let duck rest for 10 minutes before carving.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.