Whole roast duck with cherry
| Serves: | 4 |
| Cooking Time: | 1 hour, 10 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 2 tsp butter, cubed and chilled
- Sea salt and freshly ground black pepper, to taste
- 3 tbsp red wine
- a pinch nutmeg
- 1/2 tsp cinnamon
- 170 ml port
- 460 g cherries, stoned
- 1/2 tsp salt
- 2 tsp olive oil
- 1 tbsp apple juice
- 1 tbsp honey
- 1 whole duck
- 2 star anise
- 1/2 tsp cinnamon
- 1 tsp pepper
- 1 tsp salt
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 140°C.
- Place the spices and seasoning ( 1 tsp salt, 1 tsp pepper, 1/2 tsp cinnamon, 2 star anise) in a mortar and pestle and crush until fine.
- Wash the duck, pat it dry and then score the skin. Truss it (tie the drumsticks together) and place it breast side up on a rack in a roasting pan. Rub the spice mix into the duck.
- Pour ¾ cup warm water into the bottom of the pan and cover the roasting pan with foil.
- Roast for 50 minutes. Turn the duck and poke the skin with a sharp knife. Roast for a further 50 minutes. Remove the duck from the oven, remove the foil and baste with the honey glaze (1 tbsp of honey, 1 tbsp of apple juice, 2 tsp olive oil and 1/2 tsp salt). Turn the oven up to 200°C and return the duck to the oven and roast for a further 10 minutes. The skin should crisp up nicely. Remove from the oven and allow to rest for 10 minutes before carving. Serve with the cherry, cinnamon and nutmeg sauce.
- To make the cherry, cinnamon and nutmeg sauce, halve the 460 g stoned cherries and cook in the 170 ml Port until soft, about 10 minutes. Add the spices (1/2 tsp cinnamon, a pinch of nutmeg, sea salt and freshly ground black pepper to taste), 3 tbsp wine and season to taste. Reduce the sauce by half. Add the 2 tsp cold butter cubes one at a time until combined.
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