Roast Duck With Cherries

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Pinch of ground cloves

6 star anise, ground, plus 2 whole

1 teaspoon ground cinnamon

2 large Yukon gold potatoes, peeled and cut into large pieces

2 carrots, peeled and sliced into 1/2-inch rounds

1 large onion, quartered

1 large turnip, peeled and quartered

1 large sweet potato, peeled and cut into large pieces

Coarse salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 (4-to-5-pound) whole Muscovy duck

Duck neck and organs (not the liver), optional

6 sprigs thyme

2 bay leaves

3 sticks cinnamon

3 cups Bing cherries, stemmed and pitted, or 2 1/2 cups dried sour cherries

3 cups red wine

1/4 cup sugar

2 heads garlic, separated into cloves

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