Dinner ideas

Slow-roasted duck marylands

Most cooks put roasted duck into the “leave it to the chefs” basket, but it’s really not that different from roasting a chicken. Once you give it a go, crispy, tender roast duck will become a new favourite.



1.Preheat oven to moderately slow, 160°C (140°C fan-forced).
2.Strain cherries over small bowl. Combine cherry juice with port, cinnamon, cloves, garlic and stock in large baking dish.
3.Place duck on a metal rack in a baking dish; cover tightly with oiled foil. Roast, covered, 2 hours, or until duck meat is tender.
4.Strain pan liquid into medium bowl; skim away fat.
5.Transfer mixture to a medium frying pan. Add cherries; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes, or until sauce thickens slightly.
6.Serve duck with cherry sauce.

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