1. Trim the excess fat off the duck then roast in oven,breast side up at 200C for 20 minutes, then reduce the heat to 180C and cook for a further 40 minutes.
2. Rest in ambient temperature until cool, remove the duck breast and then legs. Remove the thigh bone from the leg by snipping and pulling out.
3. Simmer to reduce the cherry syrup by two-thirds, add in pomegranate and beef stock; reduce by half. Add in the duck, skin-side down, continue to cook until the sauce becomes syrupy.
4. Heat the canola oil in a pan, shallow fry the sage until crispy.
5. Place breast and legs on the plate. Garnish with cherries, sauce and crispy sage.
