Slow-roasted duck with cherry sauce
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- TASTE
- 6
- Easy
- Dairy free
- 40 minutes
- 7¼ hours
- Woolworths DMZ Pinot Noir 2017
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 Woolworths free-range ducks
- 4 lemons, peeled
- 2 grapefruit, peeled and halved
- 2 T sea salt
- For the cherry sauce:
- 2 x 150 g jars Woolworths cranberry sauce
- 400 g fresh cherries, stoned
Cooking Instructions
Preheat the oven to 120°C.
Place the ducks on a rack on a baking tray.
Score the skin of the breasts, taking care not to cut into the flesh.
Stuff the lemons and grapefruit into the ducks, then rub the skin with salt.
Roast for 6–7 hours, then turn up the heat to 200°C and roast for a further 10 minutes.
Meanwhile, make the cherry sauce. Melt the redcurrant sauce in a pan, then add the cherries and simmer until soft.
Remove the ducks from the oven and allow to rest for 15 minutes. Break apart and serve with the cherry sauce.
Cook's note: Stuffing the duck with lemon and grapefruit cuts the richness of the succulent meat.
Comments