Serve with the cherry sauce. The sauce can be made up to a day ahead and reheated. Duck can be roasted eight hours ahead if serving cold.
Chef Angie Mar's succulent roast duck brings new meaning to the term "show-stopper." It's served with a rich sauce of reduced duck broth and tart cherries as a nod to the cherry trees in the ...
Whisk in 50g/2oz of the butter until melted, then season with salt and freshly ground black ... the duck and lay over the top of the greens, spoon the chutney alongside and drizzle the sauce ...
Duck with port and cherry wine. A fabulous Dinner! Imagine a cooked-to-perfection duck breast served with a rich and ...