Slow-cooked duck with cherry sauce

• Gluten free

• Meat

  • 2 kg Gressingham duck

• Produce

  • 100 g Cherries, frozen
  • 1 Orange, juice and zest of
  • 1 Sprigs Rosemary

• Canned Goods

  • 400 ml Chicken stock

• Condiments

  • 1 tbsp Redcurrant jelly

• Baking & Spices

  • 2 tbsp Cornflour
  • 1/2 tsp Spice, mixed

• Beer, Wine & Liquor

  • 200 ml Red wine

Found on asdagoodliving.co.uk

Description

Ingredients

• 2kg Gressingham duck, giblets removed
• 200ml red wine
• 1/2 tsp mixed spice
• 1tbsp redcurrant jelly
• 400ml chicken stock, made with 1 stock cube
• 2tbsp cornflour, mixed with 4tbsp water
• Juice and zest of orange, plus extra to garnish
• 100g frozen cherries, thawed
• Sprigs of rosemary, to garnish

Directions

• Preheat the oven to 200C/ 180C Fan/Gas 6. Pat the duck dry with kitchen roll, then season. Place in a hob-safe roasting dish and cook in the oven for 1 hr.
• Remove from the oven and pour away any excess fat. Return the duck to the oven and reduce the temperature to 160C/140C Fan/Gas 3. Cook for 1 hr 30 mins more, or until the skin is crisp and the leg meat is falling off the bone. Set aside to rest on a warmed plate, tented with 2 layers of foil.
• To make the cherry sauce, remove any excess fat from the roasting dish. Put the dish on the hob, add the wine and boil for 2 mins – use a wooden spoon to loosen the tasty caramelised bits stuck to the bottom of the dish.
• Add the spice, redcurrant jelly, stock, cornflour mixture, orange juice and zest, then bring back to the boil. Simmer for 2 mins or until thickened. Add the cherries, boil again, then simmer for 1 min more.
• To serve, arrange the duck on a warmed platter surrounded by the cherry sauce. Garnish with strips of orange zest and rosemary.

Nutrition