Advertisement
Roasted Duck with Red Wine Blackberries
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 2005
In this recipe, the legs and breasts are carved off the duck to serve, but if you have poultry shears, they can be used to divide the ducks in two, serving each person half a duck.
Ingredients
2 × 1.5 kg 3 lb 5 oz - salt and pepper
Method
Preheat the oven to . Place the ducks in a large roasting tray and sprinkle each with salt before roasting for 20 minutes in the oven.220°C/425°F/gas 7 - Reduce the oven temperature to 180°C/350°F/gas 4. Baste the birds and continue to
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe