Free-range duck with morello cherries, apples and cinnamon

The most Christmas duck recipe you've ever eaten. Enjoy the wonderful smell of tender duck meat and cinnamon in your kitchen.

Wash & pat the duck dry.
Prepare the stuffing for the duck:
- Chop the shallots and fry briefly with the bacon and maple syrup.
- Crumble the breakfast bread, add 3 tbsp morello cherries and mix in the shallots and bacon.
Stuff the duck with the filling and tie up.
Place the duck in the roasting dish, add the morello cherry juice, cherry water, rosemary sprigs and cinnamon sticks and roast with the lid closed for 1.5 hours in a preheated oven at 200 degrees top/bottom heat.
After 1.5 hours, remove the roasting dish with the duck. Add the morello cherries, halved apples and orange zest and roast for a another 40 minutes.
For the sauce:
- Collect the juice and stock from the finished duck and bring to boil briefly in a small pan with 1 tablespoon of cornflour.

We recommend classic potato dumplings as a side dish.