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“This recipe comes from the French section of a book called Easy International Cooking. It is a quick and tasty way to serve duck.”
1hr 40mins

Ingredients Nutrition


  1. Wash, dry duck and prick skin a few times with a fork.
  2. Cook in an oven according to directions on packet, or otherwise approximately 1 1/2 hours at 180°C.
  3. Ten minutes before duck is ready bring wine, orange juice, chilli and sugar to the boil in a small saucepan.
  4. Remove a small amount of mixture from saucepan and blend well with arrowroot to form a smooth paste.
  5. Return to saucepan and stir constantly until sauce boils and thickens.
  6. Reduce heat, add cherries and simmer for 3 minutes.
  7. Cut duck into serving portions, serve with sauce to one side along with vegetables of choice.

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