Honey roast duck
| Serves: | 4 |
Ingredients
- 1 Free range duck
- 2 tbsp crystallised ginger
- 8-12 florets tenderstem broccoli, sautéed or blanched
- 1/8 tsp cloves, ground
- 2 tsp ground cinnamon
- 50 g brown sugar
- 1 1/2 cups dry red wine
- 500 g cherries, pitted
- 2 Oranges, juiced and zested
- 1/2 tsp salt
- 4 Tbsp Fynbos honey
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220 °C.
- Season the duck with salt and place it in a roasting pan.
- Roast the duck for 10 minutes, then turn the heat down to 180 °C and cook it for a further 50 – 55 minutes, basting with the honey every 15 minutes.
- To make the sauce, combine the orange juice and zest, cherries, wine, sugar, ginger, cinnamon and cloves in a medium saucepan.
- Stir the ingredients over a medium heat until the sugar dissolves and the mixture comes to a boil.
- Reduce the heat to low and simmer uncovered for about 20 minutes, stirring frequently, until the cherries burst and the juices thicken slightly.
- Transfer the sauce to a bowl and set aside.
- Serve the duck and cherry sauce warm with the sautéed tenderstem broccoli.
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