Herb-Rubbed Duck with Tart Cherry and Sage Sauce Recipe

Ingredients

• 6 fresh bay laurel leaves, or 2 dried
• 1/4 cup fresh rosemary leaves
• 2 tablespoons fresh English thyme leaves
• 4 teaspoons juniper berries
• Thinly sliced zest of 1/2 orange (removed with a zester)
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 2 whole 5-pound ducks, Peking or Muscovy
• 2 tablespoons vegetable oil
• 1 small onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 rib celery, coarsely, chopped
• 6 3-inch sprigs fresh English thyme
• 2 bay laurel leaves,fresh or dried
• 2 cups full-bodied red wine, such as Cabernet Sauvignon or Merlot
• 1 medium shallot, finely chopped (about 1/3 cup)
• 1 cup dried tart cherries (see Note)
• 2 tablespoons finely chopped fresh sage
• 1 teaspoon finely chopped fresh English thyme
• 2 teaspoons balsamic vinegar
• Salt
• freshly ground black pepper