Tuesday, 30 October 2007

Roast Duck with Morello Cherry Sauce

Roasting a duck is no harder than roasting any other bird. In fact, it is easier because one thing a duck does not need is any added fat. Duck is a naturally fatty food, but most of it will come out during cooking, which is great because we will use this excess fat to cook our roast potatoes. (See roast potatoes recipe)

This is a very simple recipe, because we are going to do nothing other than season the bird with salt and pepper, and roast it. This will serve 4. Continue reading.

No comments: