Donna Hay's spice-rubbed roast duck with cherry sauce - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s spice-rubbed roast duck with cherry sauce By You Magazine - December 8, 2019 Spices like fennel, cumin, cloves and allspice team up with orange, Campari and cherries in this delicious Donna Hay roast duck recipe. Chris Court, William Meppem, Con Polous, Ansom Smart. Styling: Steve Pearce SERVES 4-6 1 x 2.3kg duck 4 cloves 1 tsp fennel seeds 1/2 tsp cumin seeds 1 tsp ground allspice 1 tsp light brown sugar 2 tsp sea salt flakes 1 small orange, quartered 330g caster sugar 60ml Campari 375g frozen pitted cherries 3 sticks cinnamon 4 star anise 4 strips orange peel 25g ginger, peeled and thinly sliced Step 1 Lightly grease a large wire rack over a deep-sided roasting pan. Using a skewer, pierce the skin of the duck all over. Place the duck in a heatproof bowl, cover with boiling water and allow to stand for 30 seconds. Drain, place on the rack and pat dry with absorbent kitchen paper. Step 2 Place the cloves, fennel and cumin seeds in a mortar and pound with a pestle until fine. Add the allspice, brown sugar and salt and mix to combine. Rub the spice mixture all over the duck. Place the orange quarters in the cavity and fasten with a metal skewer. Refrigerate, uncovered, for 1 hour or until the skin is dry. Step 3 Preheat the oven to 180C/gas 4. Roast the duck for 45 minutes. Remove the pan from the oven and carefully set the duck aside on the rack. Drain any excess fat from the pan juices. Add the caster sugar, Campari, cherries, cinnamon, star anise, orange peel and ginger to the pan and mix to combine. Return the rack with the duck to sit over the pan and roast for a further 1 hour or until the cherry sauce is sticky and reduced and the duck is golden. Step 4 Serve the duck with the cherry sauce. Buy Donna’ s Christmas book with 20% off Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders. Visit donnahay.com.au for ideas, recipes, inspiration and more RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved