5 lb Duck
1 md Quartered onion
2    Coasely chopped carrots
2    Coasely chopped celery
Stalks
2 1/2 c  ESPAGNOLE SAUCE
14 oz Can sweet cherries
1/2 c  Brights Cream Sherry
2 ts Grated orange rind
1/4 c  Orange juice
3 tb Icing sugar
1 pn Cinnamon
1    Pack (250 g) cream cheese,
Cut in cubes

Preheat oven to 350. Prick skin all over with fork. Place duck in
roasting pan, surround with vegetables & add 3 cups water. Roast,
uncovered, in oven for 25 minutes per pound or until cooked through.
Meanwhile, bring Espagnole sauce to boil & reduce to 1 1/4 cup. Drain
cherries, reserve 1/2 cup cherry juice. Combine reduced Espagnole
sauce, reserved cherry juice, sherry, orange rind & orange juice.
Remove duck from pan; keep warm. Discard vegetables from pan juices &
drain off all fat. Stir 1 cup pan juices in Espagnole mixture. Bring
to boil & reduce, stirring constantly, to 1 1/4 cups. Add sugar,
cinnamon & cheese; stir until smooth. Stir in cherries. Carve duck &
serve accompanied with sauce.