Easy recipe Roast Duck With Cherry Sauce Recipe

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one orange, zested, juiced one teaspoon ground ginger one tablespoon soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) one tablespoon lemon juice (Recipes by ingridients lemon juice) about sixtyml (one quarter cup) port about four hundred and teng can pitted cherries (Recipes by ingridients cherries) one tablespoon cornflourStep one Preheat oven to about two hundred and thirtyC. Wash duck (Recipes by ingridients duck) inside and out, then pat dry all over with paper towel. Use kitchen string to tie its legs firmly together. Place on a wire rack over a roasting tray. Use a metal or wooden skewer to prick the skin all over (allows the fat (Recipes by ingridients fat) (Recipes by ingridients fat) to drain off). Cook in the middle shelf of the oven for one three/about four hours. Step two Twice during the cooking time, use an oven baster or spoon to remove excess fat (Recipes by ingridients fat) (Recipes by ingridients fat) from the roasting pan (store this in the fridge and use later to fry or roast potatoes). Remove the duck (Recipes by ingridients duck) from the oven and set aside for ten minutes to rest before carving. Step three Turn duck (Recipes by ingridients duck) onto its breast (Recipes by ingridients breast) and carve use a flexible knife to carve down both sides of the backbone. Discard the backbone. Cut off the legs, then cut the breast (Recipes by ingridients breast) meat away from the breastbone, keeping the knife close to the bone. Roast Duck With Cherry Sauce Recipe. Cut leg in two between the thigh and the drumstick. Cut the breast (Recipes by ingridients breast) in two, or slice. Roast Duck With Cherry Sauce Recipe. Step about four To make the cherry, sauce (Recipes by ingridients sauce) place the orange juice (Recipes by ingridients orange juice) and zest, ginger,, soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) , lemon juice (Recipes by ingridients lemon juice) port and cherries (Recipes by ingridients cherries) (reserving two tablespoons of the juice from the canned cherries) in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for five minutes. In a small bowl or glass, combine the reserved cherry juice with the cornflour and stir into the. sauce (Recipes by ingridients sauce) Cook for a further minute until the sauce (Recipes by ingridients sauce) thickens. Serve with the sliced. duck (Recipes by ingridients duck) . Roast Duck With Cherry Sauce Recipe.