Image by Jeremy Simons
Ingredients (10)
- 2kg whole duck, wing tips removed
- 1 orange, halved
- 1 cinnamon stick
- 2 sprigs fresh thyme
Cherry salsa
- 4 fresh basil leaves
- 1 French shallot, finely chopped
- 1/2 fresh long red chilli, deseeded, finely chopped
- 2 cups ripe fresh cherries, pitted
- 2 tbsp olive oil
- 1 1/2 tsp red wine vinegar
Method
- Step 1 Remove duck from the fridge 45 minutes before cooking. Rinse inside and out. Pat dry with paper towel. Zest and juice half the orange. Reserve. Cut second half into quarters.
- Step 2 Preheat oven to 190C/170C fan forced. Place the cinnamon, thyme and orange quarters into the duck cavity. Place the duck on a 'v' rack in a roasting pan.
- Step 3 Season skin with salt. Roast for 1 hour 20 minutes or until juices run clear when the thigh is pierced with a skewer. Set aside uncovered for 20 minutes to rest.
- Step 4 Meanwhile, for the salsa, place the basil leaves on top of each other and roll up. Use a sharp knife to finely shred the leaves. Place in a bowl. Add the shallot, chilli, reserved orange zest and 1 tbs orange juice.
- Step 5 Place the cherries in a bowl and lightly bruise with a fork to release some of the juices. Add cherries to the basil mixture with the oil and vinegar. Season and set aside for 15 minutes, to macerate.
- Step 6 To carve duck, use a carving fork and knife to cut between the breast and legs. Slice down 1 side of the breast bone. Repeat on other side. Halve breasts. Transfer breasts and legs to a platter. Serve with salsa.