Cut the duck into 12 pieces. Salt and put aside the cuts. Dice the bacon. Peel the vegetables, finely chop the onion and slice the carrot and the parsnip.
Sear the bacon with 3 tbsp oil, then add the onions first followed by the vegetables, and roast them. Add the meat and continue to roast. Add the tomato paste and mix the whole. Pour 250 ml sweet red wine and some water over it, cover, and simmer it on low heat for an hour or until tender. Meanwhile make up the cooking liquid boiling away, if needed. Transfer the meat into another pan.
Leave the meat gravy to rest for 10 minutes, scoop off the fat and press the gravy and the vegetables through a sieve. Sear flour with the remaining 3 tbsp oil, add sugar and the liquid that the duck was cooking in. Bring it aboil, than thin it with some wine. Season it with cinnamon, cloves and grated lemon zest. Throw sour cherries into the sauce. Pour it over the duck and boil it for 2-3 minutes. Garnish it with roast potatoes.
Cooks in 1H 40M
Nutrition per serving: 812 kcal