Ingredients

Method

• 1 whole free-range duck, giblets removed
• 2 T olive oil
• 3 x 125 g punnets blueberries
• 3 T honey
• 1 cup port
• 1 vanilla pod, split
• Green beans, blanched, for serving

Method

Ingredients

Preheat the oven to 150°C.
Place the duck onto a baking tray and rub with olive oil, then top with blueberries, drizzle with honey and port, and add the vanilla pod.
Roast for 1½ to 2 hours, basting occasionally, or until sticky and golden. Remove from the oven and leave to rest briefly, then portion and serve on a bed of crisp green beans on a large platter.

Per serving: 2957.2 kJ, 58.9 g protein, 35.7 g fat, 28.6 g carbs

TASTE’s take:
Simply delicious, this slow-roasted duck has a lip-smacking blueberry glaze and the succulent flesh is blushed a deep pink colour.