Posted on Jun 15, 2017 by
Perfect pairing with Bellingham Wines on #DrinkCheninDay
Oven Roasted Duck
1 x Whole Duck
200gr Chopped Onion
300ml Chicken Stock
Sprigs of Thyme
Salt & black pepper
65g Fresh Berries (any seasonal, gooseberries & blueberries works best)
Extra to keep at hand:
Pre - heat oven to 180˚C
Prepare duck by rubbing with olive oil, salt and pepper. Transfer to a baking/roasting dish and add thyme, chopped onion and stock. Bake covered with foil for about 1 and a half hour. Remove
foil and return to oven, removing when skin is golden and crispy. Once ready, use all the liquid from the dish including the onion and thyme to make your
sauce Add with berries in a pot and cook down till berries are soft and starting to disintegrate. Taste for seasoning and acidity, add brown sugar and
water if needed to get consistency you would like.
Glaze duck with sauce before serving. Serve with your choice of starch and oven roasted vegetables.
We have received your booking request and shall respond as soon as we can.×
We have received your email and shall respond as soon as we can.×
There was an issue with submitting your form.
Please try again later or if the issue persists please contact your service provider.×