Roast duck with cherry sauce recipe

Roast Duck with Cherry Sauce recipe

This article was published by: Matthew

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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