Crispy roast duck with port and fresh blackberry sauce

Roast a fresh Peking duck on a vertical roaster until crisp and browned.

Click here for quick instructions on cooking Peking duck.

Meanwhile make the sauce. Boil 3 tablespoons sugar with 3 tablespoons red wine vinegar until a good caramel colour.

Remove from the heat and add 1 cup duck or chicken stock stirring to dissolve the caramel. Mix 1 tablespoon cornflour to a smooth paste with 2 to 3 tablespoons port and whisk into the sauce.

Simmer, stirring, until lightly thickened. Add more port, about 1/3 cup, and a punnet of blackberries. Pureé and reduce over a high heat.

Remove from the heat and stir in a punnet of whole fresh blackberries. Check seasoning. Serve with the rest of the port.

See more recipes featuring duck here.