Whole Roast Duck with Pinot Cherries

Truss duck with string, securing the wings underneath. Pierce all over with a skewer. Boil a kettle of water, place duck in a colander over the sink and pour boiling water all over to tighten the skin, allowing the water to drain away. Pat dry with paper towel. Prick the fat all over with a skewer. Season liberally with fine salt and place in a roasting dish, breast side down. Roast at 200°C for 45 minutes. Drain off the duck fat and use to roast potatoes to accompany the duck. Turn the duck breast side up, arrange the cherries and shallots around the duck, drizzle with wine, sprinkle with sugar and season with pepper. Roast for one hour and season pan juices to taste. Carve and serve with roasted cherries and pan juices.