Thursday, 17 June 2010

Roast duck with cherries

Next up, this rather good duck recipe:
Ok, here's a fab & EASY recipe for roasting duck legs (or, you could certainly use cut up chicken, if duck isn't available). I think pork could also be done this way - why not?

You'll need : a roasting pan w/cover or just use aluminum foil

duck legs (or chicken pieces) - leave skin on

salt & pepper to taste

garlic powder, onion powder or flakes

herbes de provence

1 bottle (or can) of dark cherries in their own juice (I buy these at Lidl - very cheap & perfect for this recipe). Attention : You will absolutely need the cherry liquid!

Preheat oven to 230 C. Place duck legs in roasting pan. Sprinkle with all the seasonings (I don't use precise measurements either - use your own judgement). Pour over the cherry liquid from bottle or tin - keep cherries. Roast covered for @ 1 1/2 hrs, basting a few times (here again, you can test for doneness yourself). Add cherries for the last 1/2 hr. of roasting, & uncover, as well, so skin gets nice & crisp.

That's it!!! So easy & really delicious. Goes beautifully with rice or plain buttered noodles, or whatever!
I made it using a tin of confit de canard and chucked in some spuds to cook in the duck fat to avoid having to cook rice or noodles separately, and it was delicious! Once again, my guinea pigs descended like a plague of locusts and all that was left were a few bare bones.......