Do not be intimidated by the amount of garlic that is used in this recipe. It may seem like to much but the garlic really adds just the right flavor and is complimented by the Cherry Sauce.

• 3 ducks (weighing approximately 1 pound each)
• salt and pepper
• 30 cloves of garlic, peeled
• 1 1/2 cups chicken broth
• 1 teaspoon dried thyme
• 2 tablespoons Marsala
• 1 tablespoon Grand Marnier
• 4 tablespoons cold butter

Preheat oven to 450 degrees. Season the ducks with salt and pepper, including the inside of their cavities. Place 3 cloves of garlic in each of the cavities. Place the ducks on a roasting rack in a baking pan and sprinkle them with the thyme. Arrange the balance of the garlic around the ducks and add the chicken broth. Roast the ducks at 450 degrees for 15 minutes basting a couple of times. Reduce the oven temperature to 325 degrees and continue roasting, basing often, for about 30 minutes, or until desired doneness. Remove the ducks to a carving board and tent with foil to keep warm. Place the roasting pan on a burner, remove the garlic, and skim off the fat. Add the Marsala and Grand Marnier. Bring to a boil and reduce to about 1 cup. Reduce the heat to medium-low until the liquid is not boiling. Gradually whisk in the butter one tablespoon at a time. Then stir in 1 cup of pitted, sweet dark cherries. Turn the burner to low to keep the sauce warm. Slice the duck from the bones. Place about 3-4 tablespoons of the sauce onto each of the serving plates and place the sliced duck on top of the sauce.