A delicious dish to try out: Roast duck

Have your family ducking and diving past everything else on the dinner table for this roast duck with a peach cranberry juice deliciousness!

This festive season, treat yourself to this meal because the chefs over at HTA School of Culinary Art think you’ll take the compliments that follow like a duck to water. Don’t take their word for it, try out. It serves about four to six people.

Here is the recipe:

Ingredients

• 1.5kg duck
• Salt and freshly ground black pepper, to taste

Sauce

• Five peaches, peeled, stoned and sliced
• 50 ml sugar
• 10ml (2tsp) balsamic vinegar
• 300ml good quality chicken stock
• 30ml (2tbsp) cranberry jelly
• 4 star anise
• 60ml (1/4cup) Cointreau
• 10ml (2 tsp) cornflour

Method

1. Dry the duck well and place it on a wire rack over-night. This will result in a crispier skin.

2. Preheat the oven to 200°C.
3. Season the duck all over, including in the cavity, and roast for 30 minutes, then lower the heat for 30minutes, then lower the heat to 180°C and roast to for an hour.

4. For the sauce, place the peaches, sugar and vinegar in a saucepan and stir over a medium heat until the sugar has melted and peaches are soft.
5. Slowly add the stock, jelly and star anise, and bring to the boil. Simmer until it has slightly reduced, then stir in the Cointreau.

6. Remove 40ml of the hot sauce and mix it with the cornflour until smooth. Pour it back into saucepan and stir to combine. Cook until slightly thick

7. To serve, carve the duck and place on a serving dish. Pour the sauce over and serve hot with green salad.
8. To drink, a fruity Merlot pairs well with cranberry sauce.