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Heat the oven to 160C (140C fan)/325F/gas mark 3.
Pierce the duck legs all over with a sharp knife, then rub with salt, ground pepper and the pimentón.
Put the thyme, onions and fennel in a large roasting tin, add a drizzle of olive oil and some seasoning, and toss to coat.
Lay the seasoned duck legs on top, then roast for an hour and a half, stirring the vegetables once halfway through.
Meanwhile, heat a drizzle of oil in a saucepan, then gently fry the garlic for 30 seconds.
Add the cherries and fry, stirring, for couple of minutes.
Add the sherry, leave to bubble for three or four minutes, then add the sugar and stock, and leave to simmer for 15 minutes, until thickened and reduced.
Serve the roast duck legs and vegetables with the cherry sauce and some good crusty bread or fried potatoes alongside.