Name: Roast duck with cherry and orange sauce
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 6
Ingredients: Roast duck; 425 gram can pitted black cherries in syrup; 1.8 kilogram whole duck, washed, dried; 1 cup water; sauted kumara, potatoes, steamed beans and squash, to serve; Stuffing; 2 teaspoon olive oil; 2 tablespoon pine nuts; 1 garlic clove, crushed; 1/2 teaspoon ground cumin; 2 cup fresh breadcrumbs; 1 orange, grated rind and juice; 1 egg, lightly beaten; salt and freshly ground black pepper; Cherry and orange sauce; 2 teaspoon olive oil; 1 small onion, finely chopped; 1 stalk celery, finely chopped; 1 garlic clove, crushed; 1/2 cup chicken stock; 1 orange, juice; 40 gram butter, chopped; 1 teaspoon thyme leaves

Ingredients

Roast duck

425 gram can pitted black cherries in syrup

1.8 kilogram whole duck, washed, dried

1 cup water

sauted kumara, potatoes, steamed beans and squash, to serve

Stuffing

2 teaspoon olive oil

2 tablespoon pine nuts

1 garlic clove, crushed

1/2 teaspoon ground cumin

2 cup fresh breadcrumbs

1 orange, grated rind and juice

1 egg, lightly beaten

salt and freshly ground black pepper

Cherry and orange sauce

2 teaspoon olive oil

1 small onion, finely chopped

1 stalk celery, finely chopped

1 garlic clove, crushed

1/2 cup chicken stock

1 orange, juice

40 gram butter, chopped

1 teaspoon thyme leaves

Method

1.Preheat oven to moderately slow, 160°C (140°C fan forced). Drain cherries, reserving syrup. Roughly chop half the cherries; set aside, separate from whole cherries.

2.To make stuffing, in a medium saucepan heat oil on high. Add pine nuts, garlic and cumin. Cook, stirring, for 2-3 minutes until pine nuts are lightly browned. Transfer to a bowl. Stir chopped cherries, breadcrumbs, rind, juice and egg in. Season.

3.Fill duck cavity with stuffing. Secure with a skewer. Tie legs together using kitchen string.

4.Prick skin all over with a skewer or knife tip. Place duck on a wire rack in a large baking pan. Pour water into pan. Bake for 1 3/4 -2 hours until golden and juices run clear when tested with a skewer. Rest, covered, for 10 minutes before carving.

5.Meanwhile to make cherry and orange sauce, heat oil in a medium saucepan on high. Saute onion, celery and garlic for 4-5 minutes until tender.

6.Add reserved cherry syrup, stock and orange juice. Bring to boil. Reduce heat and simmer, uncovered, for 5-10 minutes until sauce has reduced by half.

7.Blend in remaining cherries, butter and thyme. Season to taste. Serve duck segmented with sauteed kumara, potatoes, steamed green beans and squash, drizzled with sauce.

Pricking the skin will help drain the fat and make the skin crispy. Duck can be served when the meat is a little pink.
Note

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Ingredients

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