Duck & Cherry

Directions

1. 1

   Confit duck legs: place legs in a metal tray, cover with duck fat, and cook in the oven at 100 degrees c for 8 hours. Allow to cool then shred finely.

2. 2

   Make the Cherry Gastrique: make a dry caramel with the sugar in a pan, deglaze with vinegar and cherry puree. Set aside.

3. 3

   For the sauce, reduce the duck stock until almost syrupy, then add 100g of cherry gastrique and salt to taste. Set aside in a warm place.

4. 4

   Roast the duck: set oven to 205 degrees c, fan forced. Baste the duck in honey, breast side up on a baking tray, and sprinkle well with salt. Roast for 8 minutes, turn the tray, then roast for another 8 minutes. Leave for 20 minutes to rest before carving.

5. 5

   Plate the duck dish: spoon some of the duck leg meat seasoned with salt into the onion ring on the plate. Top with sliced cherries. Carve the duck, and trim one nice slice from the centre of the breast, plate beside the onion. Serve sauce in the middle of the plate.