Roast Duck with Cherries

Name: Roast Duck with Cherries
Yield: Serves four
Cuisine: United Kingdom
Ingredients: 50–80 g (1¾–3 oz) golden caster sugar, depending on the sweetness of the cherries; 250 ml (9 fl oz) white wine; 50 ml (1¾ fl oz) red wine vinegar, plus a few extra drops (optional); 100 g (3½ oz) cherries, preferably a slightly sour variety; 2–3 sprigs of thyme; zest of 1 lemon, peeled off in strips; salt; 100 ml (3½ fl oz) chicken stock (or a stock cube and 150 ml/5 fl oz water); 1 large duck, weighing 2 kg (4 lb 8 oz); a squeeze of lemon juice (optional); 1 celery stick, finely diced; 1 carrot, peeled and finely diced; 1 onion, peeled and finely diced

Preparation info

Serves
four

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Ingredients

1 large duck, weighing 2 kg (4 lb 8 oz)

Europe
United Kingdom
Dinner
England
June
Gluten-free

Method

Preheat the oven to 200°C (400°F, Gas Mark 6).

Cut off the wing tips of the duck and remove the wishbone. Stuff with the lemon zest, thyme and a teaspoon of salt. Prick the fatty parts of the duck below the breasts and place it in a roasting tin and