Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic. 1. Preheat the oven to 220°C/200°C fan/Gas 7. 2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be.
Inspired by Japanese flavours of miso, soy, ginger and rice vinegar, Mary Berry's roasted duck legs are a tender, flavourful way to cook with duck. These have been inspired by our daughter Annabel’s love of Japanese cooking. On her travels, she took a day’s cooking course in Kyoto and learnt authentic methods and flavours.
♥ Place the duck breast-side down on the roasting rack in the tin. Roast in the top half of the oven for 30 minutes. ♥ Make the stuffing. Put the onions and water together in a pan and bring to the boil. Cook for 10 minutes or until the onions are just tender but not soft. Drain and return the onions to the hot pan along with the butter.
Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third. 6. Add the jelly and vinegar, then strain the sauce and discard the shallots.