Ginger Cherry Kick Roast Duck with Cherry Compote

Method

1. Mix grated ginger into the cherry compote during cooking.
2. Preheat oven to 200°C (390°F). Rinse duck and pat dry.
3. Season duck inside and out with salt and pepper. Place on roasting rack.
4. Roast duck for 2 hours, basting occasionally with juices. Check internal temperature reaches 74°C (165°F).
5. While duck roasts, cook cherries, juice, honey, cinnamon, and salt in a saucepan until thickened.