Crisp Roast Duck with a Confit of Red wine and Cherries

Just tried this and it was so beautiful, just fell apart J


1kg Pekin duck (or larger)

Sea salt and freshly milled black pepper.

2 cups cherries (fresh, pitted)

1 cup red wine

1/2 cup sugar

Pre-heat oven to 150 degrees C


Use a paper towel to dry the duck, and get it to room temperature before you cook it.

Prepare the duck by wiping it as dry as possible with kitchen paper.Place the duck on a roasting rack in the tin or make a rack yourself by crumpling the kitchen foil and placing it in the bottom of the roasting tin. Season with coarse sea salt and freshly milled black pepper, using quite a lot of salt, as this encourages crunchiness.

Place the tin on the centre shelf of the pre-heated oven and roast the duck for 1 hour and 50 minutes (I cooked it for 1 hour and then turned the oven off and left it for another hour). After cooking remove the tin from the oven and drain the fat from the corner of the tin – (the fat is great for roast potatoes, so don’t throw it away).

Meanwhile, to make the confit, place the soaked cherries and wine in a saucepan, along with the sugar and wine vinegar. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 50 minutes to 1 hour, stirring from time to time. What will happen is that the wine will slowly reduce so there’s only about 3 tablespoons of free liquid left.

We finished the duck on  a high heat BBQ for ½ hour to brown it. When the cooking time is up, allow the duck to rest for 20 minutes or so, then carve and serve cherry confit poured over each portion and the rest handed round separately in a jug.


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