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 … CONTINUE READING