Roast Duck With Cherry Sauce
|Oven ready duck||1|
|Apple||1 Small, quartered|
|Onion||1 Small, quartered|
|Chicken stock/Vegetable stock||1⁄2 Pint (300 Milliliter)|
|Clear honey||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Red cherries||3 Ounce, pitted and roughly chopped (75 Gram)|
|Fresh fig||1 , wiped and roughly chopped|
|Cherries||6 (For Garnish)|
|Figs||1 Tablespoon, sliced (Use Fresh Ones, For Garnish)|
|Parsley||1 Tablespoon, sliced (For Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C.
Weigh the duck and calculate cooking time.
Prepare and roast the duck, as described in the tip, placing the quartered cooking apple and quartered onion inside the cavity.
Roast the duck for the calculated cooking time.
To make the cherry sauce, heat together the chicken or vegetable stock, honey and soy sauce until the honey has dissolved, then boil rapidly until reduced by half.
Add the cherries and the chopped fig to the pan, then cook for 2 mins.
Pour into a sauce boat and serve with the roast duck, garnished with cherries, sliced fresh figs and parsley sprigs.