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Roast duck in cherry sauce
Perfectly succulent roasted duck, coated in a sweet cherry sauce, with all your favourite veg.
Method
- Heat over to 170C/150C fan. Slash the skin of the duck and rub each with the Bart Mediterranean seasoning. Put the legs in a roasting dish and roast for 1hour.
- When the hour is almost up, heat the jam and wine in a small saucepan to melt the jam and season. After an hour, spoon off the excess fat and pour the jam mixture around the duck legs. Return to the oven for 15 minutes until the sauce has thickened.
- When cooked, spoon off any additional fat and serve with roast new potatoes and green veg.
- Reserve the duck fat for roasting vegetables.
