We love this recipe and we have made it several times. You have to use a thermometer to figure out if the duck is ready, and it does take a while, but the results are worth it.
The spice rub in this recipe is delicious, as are the vegetables. The cooking time, however, is far too long (I took my 6 lb bird out 45 minutes early and it was still a bit dry). The cherry reduction is a bit wine-y for my tastes, the next time I make it I will reduce it down further and then add either stock or pan drippings to take the edge off.
I made this recipe tonight for Christmas Eve dinner and it was amazing! It just tasted like Christmas to me. My husband and I agreed to make it one of our traditional Christmas meals. With all of the vegetables, it was more than enough to feed the both of us and our 3 little girls. I was delighted to discover how simple it was to make such an elegant and delicious meal!