Tony's Roast Duck with Cherry Sauce

This is from the Sunday Afternoon Food Club at Wanderlust.   Great with fresh local cherries.

Ingredients:
1 or 2 ducks
Orange juice
2 lemons
5 star anise
2 cinnamon sticks
Fresh local cherries, pitted and halved
Port
Ginger, grated
Lemon zest and juice
Orange zest and juice

Instructions:
Put the duck into a large pot of water with the spices, orange juice and lemons and boil gently for 6 minutes.   This will
Roast the ducks with foil over them (to keep the grease from coating your oven) for 30 minutes at 425 degrees F and another 30 minutes at 300 degrees F.
The ducks will become very crisp and golden brown.
Remove the ducks and set aside to rest.
Meanwhile, make the fresh cherry sauce.
Simmer cherries in port, grated ginger, lemon zest and juice, and orange zest and juice.
Pull apart the duck or chop into pieces and serve drizzled with cherry sauce.