Canard braisé aux Montmorency

Canard braisé aux Montmorency is a traditional dish originating from Val-d'Oise, just north of Paris. The dish is made with a combination of duck, leeks, carrots, onions, turnips, celery, cloves, juniper berries, cinnamon, red wine, chicken stock, butter, sour cherries, sugar, salt, pepper, and bouquet garni. The duck, vegetables, spices, bouquet garni, wine, stock, and seasonings are placed in a casserole, brought to a boil, and simmered for half an hour. The duck is removed, carved, and dotted with butter in an ovenproof dish before it's roasted for an hour while being basted with the pan juices every now and then. The sugar and cherries are sautéed in butter and poured over the duck pieces before serving.