Spit-Roasted Duckling with Cherry-Wine Sauce

1. Rinse duckling; pat dry.
2. Puncture skin across breast, back and thighs at 1-inch intervals with pointed edge of sharp knife.
3. Place duckling in shallow pan; set aside.
4. Drain syrup from cherries; reserve cherries.
5. Add enough water to syrup to make 1/4 cup liquid; add lemon juice, 2 tablespoons sugar and sherry.
6. Spoon about 1/3 of the marinade over duckling and into cavity.
7. Cover; chill for 3 hours, basting twice more with remaining marinade.
8. Drain; reserve marinade.
9. Do not pat duckling dry; attach to rotisserie according to range directions.
10. Roast for about 1 hour and 15 minutes for medium rare or 1 hour and 35 minutes for well done.
11. Chop reserved cherries; add to reserved marinade.
12. Set aside.
13. Combine 1 1/2 tablespoons sugar and vinegar in small saucepan about 30 minutes before duckling is done; boil over medium heat until most of the vinegar has evaporated and mixture has caramel color.
14. Add remaining sugar and bouillon; stir to dissolve.
15. Combine cornstarch with 1 1/2 tablespoons Madeira; add to bouillon mixture.
16. Stir over medium heat until mixture boils.
17. Cover tightly; set aside.
18. Remove duckling from rotisserie; keep warm.
19. Remove fat from pan drippings.
20. Add 1/2 cup Madeira to drippings; boil over high heat until reduced by about half.
21. Strain drippings into sauce mixture.
22. Add cherry marinade; heat through.

Serve with duckling.