🦆 Roast Duck with Sour-Cherry Sauce

Serves: 2–3   Prep time: 15 mins   Cook time: 45–60 mins
Skill level: Intermediate – crisp skin, bold sauce, applause inevitable.

🧂 Ingredients
For the duck:
2 duck legs or 1 small whole duck (1.5–1.8kg)
Salt & freshly ground black pepper
A few sprigs thyme or rosemary (optional, but recommended)

For the sour-cherry sauce:
200g jarred or frozen sour cherries (or morello cherries)
2 tbsp sugar (adjust to taste)
100ml red wine (something with bite)
1 tbsp red wine vinegar or balsamic
1 tsp cornflour mixed with 1 tbsp water (optional, for thickening)
A knob of butter (optional, for gloss)
Salt & black pepper

To serve:
Potato gratin, celeriac mash, or crispy roasties

🔥 Method

1. Prep the duck.
Preheat oven to 200°C (180°C fan). Pat duck dry, score the skin lightly in a crosshatch pattern (don’t hit the meat), and season generously with salt and pepper. Place in a roasting tin on a rack if possible – skin side up.

2. Roast to crisp.
Roast legs for 45–50 mins or whole duck for 60–75 mins depending on size, basting halfway. Skin should be crisp, fat rendered, and meat tender. Rest loosely covered for 10 mins.

3. Make the cherry sauce.
While the duck roasts, add cherries, wine, vinegar, sugar, and a pinch of salt to a small saucepan. Simmer gently for 10–15 mins until slightly syrupy. Add cornflour mix if you like it thicker, or a knob of butter for that silky finish. Season to taste – it should be sweet, sharp, and duck’s best friend.

4. Carve and serve.
Slice or plate duck, spoon over the sauce, and serve with sides that soak things up beautifully. Accept compliments like a professional.

💡 Little Tip
Duck fat = liquid gold. Save it for roast potatoes. Your future self will write you a thank-you note.