Ingredients

Method

For the pickled cherries:
• ½ cup red wine vinegar
• ½ cup water
• 50 g sugar
• 5 black peppercorns
• 1 bay leaf
• 150 g fresh cherries, stoned
For the stuffing:
• 400 g Woolworths duck sausages, casings removed
• 150 g fresh cherries, stoned
• 2 T fresh sage chopped
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the pickled cherries, combine the vinegar, water, sugar, peppercorns and bay leaf in a small saucepan and simmer until the sugar dissolves. Pour the hot pickling liquid over the cherries in a jar or bowl and allow to cool. Chill until ready to serve.

2. Preheat the oven to 180°C. To make the stuffing, crumble the duck sausage meat into a bowl.
Add the cherries and sage, season and mix until combined.

3. Pat dry the duck using kitchen paper and season the cavity. Stuff the duck, lightly pressing in the mixture but not overfilling. Truss the legs using kitchen twine and tuck in the wings. Rub the outside
with a little olive oil and season.

4. Place the duck on a rack in a roasting tray and roast for 1¾–2 hours, basting occasionally with the
pan juices. Allow to rest for 15 minutes before carving, then serve with the pickled cherries.

Find more duck recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistant: Bianca Jones and Biance Strydom