You’ll need to set aside two days to cook a whole duck. It’s time I do this.

The “Whole Roast Duck with Cherry Sauce,” from the November/December 2019 issue of Cook’s Illustrated, plans out the whole exercise for us.

First, there’s the crosshatching, salting, and refrigerating (overnight).

Without a properly sized roasting pan, I squeezed my duck into my Dutch oven, where it barely fit, for its “vigorous simmer” (for one hour).

After that, I did crumple foil onto a flat pan, then placed my partially cooked duck on a rack on that pan, in the 425-degree oven for 20 minutes.

Admittedly, I had carving anxieties, as this ain’t my usual cooked bird. But, I managed to slice all the meat off.

And let’s talk about the cherry sauce. It’s tart and sweet and a bright counterpoint to the rich meat that’s a pleasure to eat.

Enjoy this one.

Next week, it’s time for this month’s mystery cake. Come back then, to share it with me.