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.
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
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.