Salt duck, pepper, fry in oil until golden crust.

Shred carrot and parsley, sautee in oil, pour with beer, add chopped garlic, sautéed flour, thyme and cook for 15 minutes.

Remove the duck in baking tray, pour with the sauce, add cherries and stew in oven for 1,5 hours.

When serving, put the duck and the sauce on a platter, top with greens.