Sticky-sweet duck with crisp greens
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 15 minutes
- 1½ to 2 hours
- Glen Carlou Cabernet Sauvignon 2008
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
Comments