Member recipe

Duck with Cherry and Cider.

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Cooking time

Prep: 10 minutes Cook: 1 hour and 20 minutes

Skill level

More effort


Serves 2

Beautiful and delicious crispy skin duck with sweet and sour sauce, the cider worked really well.

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For the Duck.

  • 1kg duck crown, seasoned with salt and pepper
  • 1 thickly sliced onion
  • 2 cloves crushed garlic
  • 1 stick cinnamon
  • 1 star anise

For the Sauce.

  • 1 onion finely sliced
  • 2 cloves chopped garlic
  • 2tbsp cherry jam
  • 250ml cider
  • Salt/pepper


  1. In a deep roast tin, put in the duck crown, onion, garlic, cinnamon and star anise. Roast in 200c fan forced oven for 1 hour. Leave to cool.

  2. In a saucepan, with 1tbsp of vegetable oil, fry the onion with garlic and salt/pepper. Cook, stirring, until the onions have softened, add cherry jam and cider. Leave to simmer for 10-15 minutes or until the sauce has thickened.

  3. Carve the duck breasts. Pan fry the breasts, skin side down, for a couple of minutes until the skin is crispy. Serve with the reduced sauce and rice.

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