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Roast duck with cherry salsa
Roast duck with cherry salsa
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Prep Time:
15 minutes
Cook Time:
200 minutes
Total Time:
215 minutes
Festive duck roast with cherry salsa for a rich and earthy holiday meal to share with loved ones.
Ingredients:
  • 2kg whole duck, wing tips removed
  • 1 orange, halved
  • 2 sprigs fresh thyme
  • 4 fresh basil leaves
  • 1 French shallot, finely chopped
  • 1/2 fresh long red chilli, deseeded, finely chopped
  • 500.00 ml ripe fresh cherries, pitted
  • 1 1/2 tsp red wine vinegar
Instructions:
  • Allow the duck to come to room temperature for 45 minutes. Rinse the duck inside and out, then gently pat it dry with a paper towel. Zest and juice half of the orange, setting it aside. Cut the remaining half into quarters.
  • Preheat the oven to 190C/170C fan forced. Fill the duck cavity with cinnamon, thyme, and orange quarters, then place the duck on a 'v' rack in a roasting pan.
  • Sprinkle the skin with salt and roast for 1 hour 20 minutes, or until the thigh's juices run clear when pierced with a skewer. Let it rest uncovered for an additional 20 minutes before serving.
  • Prepare the salsa by stacking the basil leaves, slicing them finely, and placing them in a bowl. Combine with shallot, chili, reserved orange zest, and 1 tablespoon of orange juice.
  • Transfer the cherries to a bowl and gently mash with a fork to extract the juices. Combine the cherries with the basil, oil, and vinegar. Season well and let it sit for 15 minutes to enhance the flavors.
  • Carve the duck by using a carving fork and knife to cut between the breast and legs. Slice down one side of the breast bone, then repeat on the other side. Halve the breasts, transfer them along with the legs to a platter, and serve with salsa.

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