Recipe

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.

Mar 24, 2010 1:00pm
  • 2 hrs cooking
  • Serves 4
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Ingredients

Slow-roasted duck marylands
  • 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

Slow-roasted duck marylands
  • 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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