Plum & sherry glazed roast duck Recipe
A must for your festive feast
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Cooking tools:
- Roasting pan
- Skewer
- Pastry brush
- Carving knife
- Serving platter
- Butcher's twine
- Aluminum foil
- Paper towel
- Kettle
- Dish
- Saucepan
- Stove
- Oven
- Cutting board
- Spoon
Ingredients
- 2.3kg whole duck, defrosted
- Thick slices stale crusty bread
- ⅓ cup plum sauce
- Ground sea salt
- Micro red sorrel leaves, to serve
- cup plum sauce
- 2 tbsp redcurrant or cranberry jelly
- ⅓ cup medium dry sherry
- ⅓ cup water
- 2 tsp balsamic vinegar
- 2 star anise
- 1-2 tbsp lemon juice, to taste
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