Serves 4 | Perfect with La Motte Cabernet Sauvignon
You won’t find an easier or more flavourful duck than this one. Preparation takes just a few minutes — then the oven does all the work while you set the table or open the wine. The duck roasts slowly until the meat is tender and the skin is golden and crisp, while a glossy cherry glaze adds a sweet, tangy layer that elevates the dish beautifully.
The deep fruit flavours and subtle oak notes of La Motte Cabernet Sauvignon complement the sweet-and-tart cherry sauce and rich duck meat perfectly. It’s a dish that feels elegant, yet effortlessly cosy — ideal for a Sunday lunch or festive table.
Ingredients
For the duck:
4 duck leg and thigh pieces
4 tbsp duck fat (or olive oil if unavailable)
1 tbsp fresh rosemary, chopped
Salt
For the cherry glaze:
250 g fresh or frozen cherries, pitted
100 ml red wine
1 tbsp balsamic vinegar
1 tbsp honey
1 tbsp brown sugar
1 tsp Dijon mustard
1 small cinnamon stick (optional)
A knob of butter
Instructions
1. Prepare the duck
Preheat the oven to 160°C.
Pat the duck dry with kitchen paper and score the skin in a diamond pattern, taking care not to cut into the meat. Salt generously and leave at room temperature for 1 hour.
2. Roast the duck
Place the duck in an ovenproof dish. Spoon the duck fat over the pieces and sprinkle with rosemary. Put the dish in the oven and reduce the temperature to 140°C. Roast the duck uncovered for 2 hours, until the skin is golden and crispy and the meat tender.
3. Make the cherry glaze
While the duck is roasting, combine the cherries, red wine, balsamic vinegar, honey, brown sugar, mustard, and cinnamon in a small saucepan. Simmer gently for 15–20 minutes until slightly thickened. Stir in the butter to give a glossy finish.
4. Serve
Spoon the warm cherry glaze over the roasted duck and serve immediately. Delicious with creamy mashed potatoes or roasted root vegetables.
Wine pairing note:
The rich, dark fruit flavours of La Motte Cabernet Sauvignon mirror the cherry glaze perfectly, while its earthy depth and soft tannins lift the duck’s savoury richness. A pairing made for leisurely Sunday lunches or special dinners with friends.
