Roast duck with cherry sauce
Photography by Brett Stevens. Styling by Yael Grinham.
Serves 8Cooking time:
More than 2 hoursCourse: Main
The cherry sauce is rich and sweet, with a hint of peppery tang, perfect with duck meat. If you need to cook the duck ahead of time, the skin can be crisped under the grill.
450g fresh cherries, pitted, halved
1 tablespoon light soy sauce
1/2 cup (125ml) tawny (port)
1/4 teaspoon freshly ground black pepper
2 tablespoons sugar
1 tablespoon balsamic vinegar
1/2 cup (125ml) water
1. Preheat the oven to 170°C (150°C fan-forced).
2. Remove the duck from the refrigerator 30 minutes before cooking. Rinse the duck inside and out; pat dry. Tie legs together with kitchen string. Using a skewer, prick the skin of the breast into the fat but not as deep as the meat. Make about 10 holes in each side. This will allow the fat to render out during cooking and will make the skin lovely and crisp. Place the duck on a wire rack in a baking dish, rub skin with sea salt flakes. Roast for about 21/2 hours or until duck is browned and tender.
3. Meanwhile, place the cherries, soy sauce, tawny, pepper, sugar, balsamic vinegar
and water in a small saucepan over medium heat. Bring to the boil; reduce heat and simmer, uncovered, for about 20 minutes until it becomes syrupy. It will thicken a little more on cooling.
4. Serve duck with cherry sauce. Cherry sauce suitable to freeze.
Not suitable to microwave.