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Roast Duck With Cherry Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 1980 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.7%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 7.2 mg
Sodium 1517.8 mg63.2%
Total Carbohydrates 78 g26%
Dietary Fiber 9.2 g36.8%
Sugars 55.3 g
Protein 399 g797.8%
Vitamin A 158.3% Vitamin C 78.3%
Calcium 25.9% Iron 14.1%
*Based on a 2000 Calorie diet
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.