Name: Slow-roasted duck marylands
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 680 gram jar morello cherries; 1/2 cup (125ml) port; 1 cinnamon stick; 3 whole cloves; 1 clove garlic, thinly sliced; 1/2 cup (125ml) chicken stock; 4 duck marylands (1.2kg), excess fat removed

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.

Serves 4

Cook

Ingredients

680 gram jar morello cherries

1/2 cup (125ml) port

1 cinnamon stick

3 whole cloves

1 clove garlic, thinly sliced

1/2 cup (125ml) chicken stock

4 duck marylands (1.2kg), excess fat removed

Method

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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