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.
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. Rub the skin with oil and season with salt. 3. Roast in the oven for about 30 minutes or until golden.
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.
Mary Berry proves she's more than just a star baker with this tasty nut roast – a great vegetarian main course to serve with all the trimmings of a Sunday roast. This rich, earthy and, of course, nutty recipe can be made up to two days in advance and the leftovers are just as delicious eaten cold.