Recipe: Roast Duck with Cherry Sauce »

From PAIRED:Champagne and Sparkling Wines

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<i>PAIRED: Champagne & Sparkling Wines</i> by Fran Flynn and David Stevens-Castro

PAIRED: Champagne & Sparkling Wines by Fran Flynn and David Stevens-Castro

Roast Duck with Cherry Sauce from  <i>PAIRED: Champagne and Sparkling Wines</i>

 

In PAIRED: Champagne and Sparkling Wine, authors Fran Flynn and David Stevens-Castro take us on a taste adventure where all things bubbly taste superb with their selected food mates.

Along with the background information on the wine styles and easy to follow advice on how to match foods with them there are a number of delectable recipes, all tried and taste-tested.

This recipe just quacks out for sparkling shiraz!

Fran and David write:

I’ve always thought of cooking duck as an overly ambitious idea, but when we decided that it would be a great pairing for a sparkling red I pushed my preconceived notions to one side, and was pleasantly surprised with how easy it was to make a lovely crispy duck with mouthwatering juicy meat.

The best part is that our guests were suitably impressed also. The cherry sauce is definitely the cherry on top!

You might need to pre-book with your butcher to source whole ducks.

Roast Duck with Cherry Sauce

Prep 20 min / Cook 1½ hours
Serves 4
Suggested match: Sparkling shiraz, ideally aged.

Ingredients:

Cherry sauce

  • 350g (12.5oz) jar of pitted cherries (use all the juice and the cherries)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 heaped teaspoon brown sugar
  • 1 tablespoon plain (all-purpose) flour
  • 3 sprigs of fresh rosemary


Duck ingredients

  • 1kg (2lb 3oz) of duck per person  (i.e. use 2 x 2kg ducks for four people)
  • coarse sea salt


Method:

Cherry sauce

In a bowl place the cherries, cherry juice, vinegar, soy sauce, sugar and flour and mix with a blending stick. Pour into a saucepan. Add three sprigs of rosemary, and warm over a medium heat until it starts to bubble.

Simmer for 3 minutes or until thickened to a nice consistency. Remove the rosemary sprigs. Strain the sauce using a sieve.

Serve warm.
 

Roast duck

Preheat oven to 190°C. Pour out any liquid from inside the duck. Remove the neck (if attached) and close the skin over using cocktail sticks. Trim any excess fat from the main cavity to allow free airflow inside the duck. Do not stuff with anything that would affect airflow. A few leaves of fresh herbs is fine.

For crispy skin, dry the surface of one side of the duck really well with paper towels and rub with salt. Turn duck over and repeat. Place duck on a wire rack in a roasting tray and cook for 40 minutes per kilogram, i.e. 1 hour and 20 minutes for a two-kilogram duck.

Halfway through the cooking drain the juices from the tray and set to one side. (This can be used to baste roast potatoes.) Turn the duck and roast for the remaining time.

Pierce skin to check that the juices run clear.

Remove from oven, cover with foil and rest for 20 minutes before serving.

Serving suggestion: serve with roast potatoes basted with duck juices and steamed bok choy.

Pairing

The crunchy, oily crust of the skin mixed with the gamey duck meat is delicious. The cherry and rosemary sauce adds an extra, rich dimension that’s a delectable sensation.

The sparkling shiraz has a blackberry, plum jam aroma, a rich and dense flavour with an overall foamy, sweet and sour sensation. It really washes down the rich and oily duck meat beautifully, counterbalancing the rosemary and complementing the richer components.
 

This recipe is from PAIRED: Champagne and Sparkling Wines by Fran Flynn and David Stevens-Castro and is reproduced with the authors' kind permission.

Read more on PAIRED here »

PAIRED: Champagne & Sparkling Wines has also won a number of awards »

PAIRED: Champagne & Sparkling Wines is self published (2016; Qld, HB, pp, RRP A$37.99. It can be be ordered direct from the publishers at www.paired-media.com. It is also available from good book stores nationwide and internationally on Amazon.com

See links below for further recipes and extracts from PAIRED.


 

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June 13th, 2017
 
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