Sticky-sweet duck with blueberry
Simply delicious, this slow-roasted duck has a lip smacking blueberry glaze and the succulent flesh is blushed a deep pink colour.
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 11/2 - 12 hours |
| Cook's Tips: | Pair with star anise and shallots. |
| Prep Time: | 15 minutes |
Ingredients
- 1 Whole duck
- olive oil, to drizzle
- 2 x 120 g tubs blueberries, halved
- 9 Tbsp Wild blossom honey
- 170 ml Port
- 1/2 vanilla pod
- green beans, halved
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Cooking Instructions
- Preheat the oven to 150°C. Place the duck onto a baking tray and rub with olive oil, then top with the blueberries, drizzle with the honey and Port and add the vanilla pod.
- Roast for 1 1/2–2 hours, basting occasionally, or until sticky and golden. Remove from the oven and leave to rest briefly, then portion and serve on a bed of crisp green beans on a large platter.
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