S erve with celeriac-laced mashed potatoes and sugar snap peas sauteed in butter with fresh thyme.
W ash and pat dry the ducks. Split up the back and lay flat. L ay the ducks in a container large enough to accommodate them and pour the marinade over both. Cover and refrigerate for about 1-2 hours. S oak the cherries in triple sec and orange juice in a small bowl for about 20-30 minutes.