Slow-cooked duck with cherry sauce
- 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
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.