This Spiced Duck with Cherry Sauce is a classic combination with big flavours. 3. We use cookies to ensure that we give you the best experience on our website. Prepare ahead: The sauce can be made up to a day ahead and reheated. Brown the potatoes in butter, flip over and cover in stock.

Pour in the wine and the stock and reduce by 2/3 . 7. Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic. ( this can be done in the oven at 200c). If you continue to use this site we will assume that you are happy with it. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Lightly score the skin with a sharp knife six to eight times along the duck breast (to help the fat render out and flavour the meat). (Serves 4). Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. * If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones.

Rinse duckling thoroughly with cold water; pat dry with paper towels. Offers may be subject to change without notice. Rub 1 orange quarter over skin and inside cavity of duckling. When you have the consistency you desire, add in the cherries. Meanwhile, make the sauce. Lay the duck breasts skin-side down into a … Tie ends of legs together with string. Add the cherries and carefully bring to the boil, stirring. Tel: +44 (0)1473 735456 MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Remove and rest for one minute. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone. Remove giblets and neck from duckling; reserve for another use. Score the skin of the breasts, season with salt and place in a warm, dry frying pan. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Rinse duckling thoroughly with cold water; pat … This cherry and red wine sauce is a mouthwatering accompaniment to any cut of duck. https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce Registered number: 861590 England.

Season well with salt and pepper. Season well with salt and pepper. Heat a saucepan, add the madeira and veal jus, bring to the boil and reduce by half. Turn duckling often during baking for more even browning and crisping of skin, if desired. Serve with Cherry Sauce. Dry the duck breasts well on kitchen paper. Lift wingtips up and over back, and tuck under duckling. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Roast in the oven for about 30 minutes or until golden. Garnishes: fresh cherries, fresh flat-leaf parsley sprigs, orange slices.

It freezes well and can be used in place of the chicken stock used here. Add the potatoes and add thyme. The sauce adds a sweet touch to the duck and vegetables. Slice the potatoes. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third. Add the butter and oil into a hot saucepan. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce. Lay the duck breasts skin-side down into a … Master the classics with Mary Berry's fail-safe recipes for everything from a brilliant beef Bourguignon to the perfect lasagne with Classic, the cookbook that accompanies her upcoming BBC series. Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Get our latest recipes, competitions and cookbook news straight to your inbox every week

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