Ingredients Whole duck -about 2 kg
Vegetables for roasting (optional)
1 orange zest and juice
1 tsp ginger
1 tbsp soy sauce
1 tbsp lemon juice
¼ cup port
410 g tin pitted cherries
1 tbsp cornflour
Microwave the vegetables for a few minutes till they are beginning to soften, but not longer.
Preheat the oven to about 210° fan forced.
Wash the duck thoroughly, inside and out and remove any giblets, etc from inside. Pat dry with paper towel both inside and out. Place the duck on a metal rack inside a baking dish and tie up the legs securely.
Using a skewer, prick the skin all over.
Cook the duck for about 1 ½ hours in the middle of the oven. Remove the fat, that drips into the pan, twice during the cooking, and reserve.
I also added the vegetables in the duck fat and cooked them the last half to three quarters of an hour or till they were browned.
Let the duck stand for 10 minutes.
Meanwhile make the sauce by putting the orange juice, zest, ginger, soy sauce, lemon juice, port and cherries in a pot -reserve 2 tbsp of the juice from the tin of cherries.
Cook sauce over a high heat till it boils, turn down and reduce heat to low. Simmer for 5 minutes.
In a small bowl combine the 2 tbsp reserved cherry juice with the cornflour, stir and put into the sauce. Stir and cook for a further minute or until the sauce thickens.
Carve the turkey, add the roast vegetables, and pour the sauce over the duck.