Roast duck with cherry sauce
Ingredients Method 1.Preheat the oven to 170°C (150°C fan-forced). 2.Remove duck from refrigerator 30 minutes before cooking.
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Cooking tools:
- Oven
- Butcher's twine
- Skewer
- Roasting rack
- Baking dish
- Stove
- Saucepan
- Refrigerator
- Plate
Ingredients
- 2 kilograms duck, whole
- 450 grams fresh cherries, pitted, halved
- sea salt
- 1 tablespoon light soy sauce
- 1/2 cup (125ml) tawny (port)
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1/2 cup (125ml) water
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