This is from ” Delia’s How to Cook; Book Two” and is a great way of roasting duck. The duck does need to be as dry as possible so buy it 24 hours in advance, remove and discard the giblets then dry with kitchen paper. Leave on a plate in the fridge uncovered overnight, At the same time put the cherries to soak overnight in the red wine,
Ingredients
- 1 x 4lb Gressingham duck
- fresh watercress to garnish
- coarse sea salt and freshly milled black pepper
- For the confit of sour cherries:
- 3 oz dried sour cherries
- 7 fl oz dry red wine ( e.g.Cabernet Sauvignon)
- 1 oz golden granulated sugar
- 1 tablespoon good quality red wine vinegar
Servings:
Instructions
- When ready to cook wipe the duck as dry as possible again with kitchen paper. Using a small skewer, prick the fatty bits of the duck's skin, particularly between the legs and the breast. Place the duck on the roasting rack in roasting tin measuring 9 x 11x 2 inches. 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. During the cooking time, using an oven glove to protect your hands, remove the tin from the oven and drain the fat from the corner of the tin – do this about 3 times (the fat is great for roast potatoes, so don't throw it away).
- Meanwhile 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 a good stir and let it barely simmer, without a lid, for 50 minutes to 1 hour, stirring from time to time. The wine will slowly reduce so there's only about 3 tablespoons of free liquid left.
- When the cooking time is up, allow the duck to rest for 20 minutes or so, then carve and serve garnished with the fresh watercress, with the sour-cherry confit poured over each portion and the rest handed round separately in a jug.
Share this Recipe
Powered byWP Ultimate Recipe