Mary Berry Slow-roast Duck Recipe | Christmas Alternative to Turkey
Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic.
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Ingredients
- 1.8-2kg (4lb-4¼lb) whole duck without giblets (see tip)
- sunflower oil (for rubbing into the duck’s skin)
- salt
- freshly ground black pepper
- 3 shallots, chopped
- 150ml (5fl oz) port
- 150ml (5fl oz) red wine
- 300ml (10 fl oz) chicken stock
- 2 tbsp redcurrant jelly
- 1½ tsp balsamic vinegar
- 200g (7oz) frozen pitted cherries (defrosted)
- 2½ tbsp cornflour
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