- Serves: 4-6
- Cook Time:
- Prep Time: 10 minutes
- Effort: easy
- 1 tbsp thyme, finely chopped
- 1 large duck
- 2 tbsp sunflower oil
- 1 bottle cherry wine, such as Frederiksdal
- 2 tbsp dried sour cherries
- 200 ml duck stock
- 1 tbsp flour
- 25-30 g cold butter
- 8 salted cherries, (optional)
- 1 tbsp toasted almonds
- 1 tbsp parsley, chopped
Tips and Suggestions
Make your own duck stock from duck gizzards, onions, garlic, dried herbs, celery, carrots and salt
1. Preheat the oven to 180C/160C fan/gas 4. Combine the chopped thyme with 1 teaspoon sea salt.
2. Rub the sunflower oil onto the skin of the duck and then sprinkle the salt and thyme onto the duck. Place the duck into a roasting tin and cook for 2 hours, siphoning off the fat from the tray every 20 minutes to prevent the duck from smoking.
3. While the duck is cooking, pour the wine into a saucepan and reduce by half over a medium heat. Add the sour cherries and the strained duck stock to the pan and cook until the sauce resembles a thin molasses. Remove from the heat.
4. Remove the duck from the oven and leave to rest for 20 minutes.
5. Take the roasting tin and put it on top of the stove on a medium heat. Add the flour and stir, making sure you scrape all the crispy bits off the bottom of the pan. Add the cherry wine sauce and whisk thoroughly. Add the butter and combine until glossy.
7. Slice up the duck, spoon the sauce onto the plate and put the slices of duck on top. Sprinkle on the salted cherries, almonds and parsley.
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