Sweet, juicy duck with rich tangy cherries - the perfect match.
Whole free-range duck, about 2kg
250ml pure chicken stock
2 knobs of butter
1 red onion, finely chopped
75g dried sour cherries
4 tbsp redcurrant jelly
2 sprigs of fresh thyme (leaves only)
Cooking time: 1.5 hours
Preparation time: 15 minutes
How many for?
1. Preheat the oven to 180°C. Roast your free-range duck for an hour and a half. Once cooked, allow the duck to rest for at least 20 minutes before serving.
2. While your bird is resting, make the cherry glaze. Heat a dry pan over a medium flame. Add the star anise and let it warm for a few moments. This will help to release its delicious aromatic flavours. Add a knob of butter and once melted, add the chopped onion. Gently cook until soft.
3. Turn up the heat and pour in the port. At this point, it will start to smell amazing. Pour in the pure chicken stock, add the cherries and thyme leaves and simmer uncovered until reduced to a syrupy consistency. At the last moment, melt in the jelly.
4. Finish with the last knob of butter to give a glossy sheen to your glaze.
5. Serve with heaps of vegetables and creamy potatoes.