Ingredients

Method

• 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

Method

Ingredients

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.

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