Roasted Wild Duck

Rinse duck with cold water; pat dry. Rub with 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic. Place on a rack in a shallow roasting pan. Bake at 325 degrees for 30 minutes.

Combine cranberry juice cocktail and lemon juice; set aside.

Remove duck from oven; drain and discard pan drippings. Cover duck with aluminum foil. Bake 1 hour and 40 minutes or until a meat thermometer registers 190 degrees, basting with juice mixture every 20 minutes.

Remove duck from pan, and keep warm. Remove and discard fat from pan drippings. Drain cherries, reserving juice; set cherries aside. Combine juice, pan drippings, bourbon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in cherries; cook until thoroughly heated. Serve with duck.

This recipe yields 4 servings.