Name: Slow-roasted duck with sour cherry sauce
Cook time: 140 min
Total time: 140 min
Yield: 4
Ingredients: 680 gram bottled 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 1.2kg) duck marylands, excess fat removed

Ingredients

680 gram bottled 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 1.2kg) duck marylands, excess fat removed

Method

1.Preheat oven to 160°C (140°C fan forced).

2.Strain cherries over small bowl, reserve cherries. Combine cherry juice, 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, about 2 hours or until duck is tender.

3.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.

4.Serve duck with cherry sauce.

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Ingredients

Method

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