Roast duck with cherry sauce
- 4 Gressingham Duck Fillets
- 1 tbsp sunflower oil
- 1 shallot (finely chopped)
- 200ml red wine
- 300g fresh cherries (halved and stoned)
- 150ml chicken stock, made with ½ stock cube
- 3 tbsp Asda Redcurrant Jelly
- 1 level tbsp cold water
- To Serve
- Roast potatoes
- Steamed sugar snap peas
Remove the duck from the fridge and pat the skin with kitchen paper. Leave at room temperature, uncovered, for 20 minutes. Make parallel cuts in the skin of the duck breasts, taking care to cut through only the skin and fat, not the meat.
Pre-heat the oven to 200C/180C Fan/Gas 6. Heat the oil and cook the shallot over a low heat until soft. Add the wine and boil, uncovered, until reduced by half. Add the cherries, stock and redcurrant jelly and simmer for 5 minutes. Stir in the cornflour. Heat until simmering and thickened.
Put the duck skin-side down in a cold frying pan. Cook over a medium heat for 5 minutes until the skin is golden brown and starting to crisp, and the fat has run out. Drain off and reserve the fat; it's great for cooking roasties. Turn the breasts over and cook for 1 minute. Transfer to a roasting tin and cook in the oven, skin-side up, for 9-15 minutes, depending on how pink you like your duck. Cover loosely in foil and rest for 10 minutes to allow the juices to reabsorb and keep the meat moist.
Reheat the sauce and serve with the duck, roast potatoes and sugar snap peas.
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