Slow-cooked duck with cherry sauce

Pure luxury on a platter – tender meat cut through with a sweet and sour sauce.

By , 16 March 2016
Slow-cooked duck with cherry sauce
  • Ready in: 165 mins
  • Serves: 4
  • Price: £3.58 per serving
Nutritional Info
Each 453g serving contains
  • Cals 435
  • Fat 16.8
  • Sat Fat 5.0
  • Sugar 4.5
  • Salt 1.36
of your reference intake.
Typical energy values per 100g: 402kJ/96kcal.
  • 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.