Recipes
Slow-cooked duck with cherry sauce
Pure luxury on a platter – tender meat cut through with a sweet and sour sauce
Pure luxury on a platter – tender meat cut through with a sweet and sour sauce
(12 votes)
Cook: 2 Hours 45 Mins
Serves: 4
Price: £3.58 per serving
Nutritional Information
Each 453g serving contains
Energy
1821kj
435kcal
1821kj
435kcal
22%
Fat
16.8g
16.8g
Med
24%
24%
Saturates
5.0g
5.0g
Med
25%
25%
Sugars
4.5g
4.5g
Low
5%
5%
Salt
1.36g
1.36g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
402kj/96kcal
Typical energy values per 100g:
402kj/96kcal
Ingredients
2kg Gressingham duck, giblets removed
200ml red wine
1/2 tsp mixed spice
1tbsp redcurrant jelly
400ml chicken stock, made with 1 stock cube
2tbsp cornflour, mixed with 4tbsp water
Juice and zest of orange, plus extra to garnish
100g frozen cherries, thawed
Sprigs of rosemary, to garnish
Method
1
Preheat the oven to 200C/ 180C Fan/Gas 6. Pat the duck dry with kitchen roll, then season. Place in a hob-safe roasting dish and cook in the oven for 1 hr.
2
Remove from the oven and pour away any excess fat. Return the duck to the oven and reduce the temperature to 160C/140C Fan/Gas 3. Cook for 1 hr 30 mins more, or until the skin is crisp and the leg meat is falling off the bone. Set aside to rest on a warmed plate, tented with 2 layers of foil.
3
To make the cherry sauce, remove any excess fat from the roasting dish. Put the dish on the hob, add the wine and boil for 2 mins – use a wooden spoon to loosen the tasty caramelised bits stuck to the bottom of the dish.
4
Add the spice, redcurrant jelly, stock, cornflour mixture, orange juice and zest, then bring back to the boil. Simmer for 2 mins or until thickened. Add the cherries, boil again, then simmer for 1 min more.
5
To serve, arrange the duck on a warmed platter surrounded by the cherry sauce. Garnish with strips of orange zest and rosemary.