Master stock
Using a paring knife, remove any white pith from the orange peel as this will impart a bitter flavour to the stock. Roughly crush the rock sugar using a mortar and pestle. Add all ingredients to 5 litres of water in a pan, bring to the boil, simmer for 30 minutes and then strain.

Barbecued duck 
1 lime, juiced

Remove necks, the first two wing joints and any fat deposits in each duck cavity.

Bring master stock to a boil in a pot large enough to hold both ducks. (If you don't have one, cook in two separate pots or a deep, heavy-based roasting tin.) Place ducks in stock, breast side down, and keep submerged with a plate. Simmer for 35 minutes. Turn over and simmer for 5 more minutes. Remove from the heat and allow to cool in stock for at least an hour. Remove from stock. Remove legs and breasts from frame. Cut legs in half at the joint.

Using a paring knife or vegetable peeler, cut long pieces of peel from the orange. Try to avoid any white pith. Finely julienne the peel. Juice the orange and pit the cherries. Place palm sugar with a little water in a pot and bring to a boil. Add orange peel and ginger and continue to cook until sugar mix reaches a dark caramel colour. Carefully add orange juice to stop the caramelisation. Stir to combine then add fish sauce and lime juice to taste. Add cherries and simmer for a minute.

Preheat barbecue to medium. Before serving, chargrill legs for a few minutes on both sides. Do the same with the breasts but not for as long. Slice breasts and arrange duck on a platter. Warm the cherry sauce, spoon over duck and serve immediately.

Photography William Meppem, Jennifer soo Styling Hannah Meppem Food preparation Nick Banbury