Christmas Roast Duck with Port and Cherry Sauce and Fried Brussel Sprouts

• Meat

  • 1 1/2 kg Duck, whole
  • 3 tbsp Duck fat

• Produce

  • 500 g Brussel sprouts
  • 4 fat cloves Garlic
  • 1 Lemon, wedge of
  • 200 g Morello cherries
  • 1/2 Onion
  • 3 Shallots
  • 3 sprigs Thyme

• Canned Goods

  • 300 ml Chicken stock

• Condiments

  • 2 tbsp Balsamic vinegar
  • 2 tbsp Cherry jam
  • 3 tbsp Honey
  • 2 tbsp Maltose syrup
  • 1 splash Of soy sauce and worcestershire

• Beer, Wine & Liquor

  • 350 ml Port

• Other

  • 100g speck, sliced into 1cm batons

Found on citrusandcandy.com