Whole Roast Duck with Cherries

Cook time 2 Hours
Servings 4


1 whole duck (2.2kg)
1 tbs. olive oil
Salt and pepper

2 shallots, finely chopped
200g drained Morello cherries
100ml port
1 ½ tsp. balsamic vinegar
2 sprigs of thyme, leaves picked
½ cup chicken stock

Whole Roast Duck with Cherries


Preheat oven to 190°C.

Pat the duck dry, inside and out with paper towelling. Remove the neck, extra fat and wing tips. Place the duck on a roasting rack in a tray. Season the duck with salt and pepper and drizzle with oil. Roast for 45 minutes per kg. The duck is cooked when it is golden and the juices run clear. Remove the duck from the oven and rest for 20 minutes.

While resting, drain most of the fat from the pan. Place on a medium heat on the stove and add shallots and sauté until soft. Now add the cherries and port and bring to the boil. Reduce, and then add the vinegar, thyme and stock. Bring to the boil and reduce again for 2-3 minutes.

Carve the duck and serve with the cherry sauce. Serve with sides such as roast potatoes and brussel sprouts.