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Slow – Roasted Duck Maryland’s
Serves 4 people
Cooking time: More than 2 hours
Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.
Ingredients
680g jar morello cherries
1/2 cup (125ml) port
1 cinnamon stick
3 whole cloves
1 clove garlic, sliced thinly
1/2 cup (125ml) chicken stock
4 duck Maryland’s (1.2kg), excess fat removed
Method
Preheat oven to 160°C/140°C fan-forced. Strain cherries over small bowl. Combine cherry juice with port, cinnamon, cloves, garlic and stock in large baking dish. Place duck on metal rack in baking dish, cover tightly with oiled foil. Roast, covered in oven for about 2 hours or until duck meat is tender. Strain pan liquid into medium bowl, skim away fat. Transfer mixture to medium frying pan. Add cherries, bring to the boil. Reduce heat, simmer, uncovered, 5 minutes or until sauce thickens slightly. Serve duck with cherry sauce.
This is the ultimate way to cook Duck Marylands. Too many recipes give them only 40 mins at medium heat and you end up with a dry tough meat that’s hard to get off the bone. Low and slow cooking is definitely the way to go. I bought good quality marylands and followed the instructions to the letter. When I pulled the foil off I had beautifully burnished duck that just drifted off the bone. Very moist and tender. Great sauce and I will probably experiment now I have the technique with orange or mandarin versions.
Thankyou so much for this recipe!
Hi
I have followed this recipe to the letter, now my duck pieces are cooked but the skin is white and soft , what should I do?
Cheers
Errol