Roast duck with cherry sauce recipe
Roast Duck with Cherry Sauce recipe
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Recipe intro
Introducing the mouthwatering recipe for Roast Duck with Cherry Sauce. This delectable dish combines succulent roast duck with a luscious cherry sauce, creating a perfect balance of flavors. The tender and juicy duck pairs beautifully with the sweet and tangy cherry sauce, resulting in a truly unforgettable dining experience. With its rich and indulgent taste, this recipe is sure to impress both family and guests alike. Prepare to indulge in a culinary masterpiece that will leave your taste buds craving for more.Keywords: Roast duck, Cherry sauce, Succulent, Indulgent, Culinary masterpiece
Roast duck with cherry sauce recipe details
Ingredients
2 ½ kg | duck, washed, pat dry, legs tied together |
For the cherry sauce: | |
juice and zest of 1 orange | |
1 tsp | ginger, ground |
1 tbsp | soy sauce |
1 tbsp | lemon juice |
60 ml | port |
410 g | cherries, pitted, can juices reserved |
1 tbsp | cornflour |
Instructions
Preheat oven to 230°C.Place duck on a wire rack over a roasting tray. Prick the skin and cook in the middle shelf of the oven for 70 minutes.
During cooking remove excess fat from the roasting pan and store fat in a container in the fridge. It can be used at a later stage to roast potatoes.
Remove the duck from the oven and set aside for 10 minutes to rest before carving.
Sauce:
Place the orange juice and zest, ginger, soy sauce, lemon juice, port and cherries plus 2 tablespoon of the reserved juice in a saucepan over medium heat. Bring to the boil, reduce heat and cook for 5 minutes.
Combine the reserved cherry juice with the cornflour and stir into the sauce. Cook for a further minute until the sauce thickens.
Pur sauce over sliced duck and serve.
Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a
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