Roasted duck with cherries and rosemary

Name: Roasted duck with cherries and rosemary | Recipe
Yield: Serves 6
Ingredients: 1 x 2.6-3kg Gressingham or similar duck; 1 onion, roughly chopped; 1 carrot, peeled and roughly chopped; 3 stalks celery, roughly chopped; 2tbsp olive oil; Maldon salt; 1tbsp finely chopped rosemary or sage leaves, plus 6 small sprigs of rosemary or sage, for roasting, and extra for garnish; 1 orange, cut into 6 or 8 wedges, plus juice of 2 large oranges; 1 large glass red wine; 500ml chicken or duck stock; 18-20 red cherries, with stalks and stones; 1.25kg baking potatoes, peeled; 1 small onion, peeled; Maldon salt; 50g butter; 4tbsp olive oil; 1tsp finely chopped rosemary or sage; 1.5kg rainbow or green chard; Maldon salt; 60ml olive oil; 2 cloves garlic crushed to a cream; 1 small red or green chilli, finely chopped; Finely grated zest of 1 lemon

In this dish, tart cherries cut through the richness of duck

By Caroline Barty

21 December 2016

Image may contain Animal Seafood Food Sea Life Lobster and Roast

David Loftus

Method

Roasted duck with cherries and rosemary:

Rainbow chard with chilli and garlic:

Photographs: David Loftus | Food preparation and styling: Julia Azzarello | Table styling: Elfreda Pownall

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