Whole Roast Duck with Orange, Thyme and Cherries

Remove any extra fat from inside the cavity and cut the neck off the duck and place both in roasting pan. Pierce the duck all over with a fine skewer and pat dry with paper towel. Season the cavity with salt. Peel a few strips of orange rind from the oranges, juice them, reserve the juice, and tuck some of the orange skins and a few sprigs of thyme into the cavity. Score the duck breast into a lattice pattern. Truss duck with string, securing the wings underneath. Pat dry with paper towel. Season liberally with salt and place, breast side down in a roasting dish. Roast at 190°C for 1 hour. Drain all but 2 tablespoons of duck fat off and use to roast potatoes to accompany the duck. Turn the duck breast side up, and roast a further 30 minutes. Combine orange juice and honey and use to brush all over duck. Arrange the cherries, shallots, 1/2 bunch of thyme sprigs, orange rind and remaining orange mixture around the duck and season with pepper. Roast for 30 minutes and season pan juices to taste. Rest for at least 15 minutes. Carve and serve with roasted cherries and pan juices, garnished with thyme.