Crisp roast duck with a confit of sour cherries recipes

Crisp roast duck with a confit of sour cherries

 1 x 4 lb (1.8 kg) Gressingham duck,  fresh watercress, to garnish,  coarse sea salt and freshly milled black pepper,  3 oz (75 g) dried sour cherries,  7 fl oz (200 ml) dry red wine (Cabernet Sauvignon, for example)

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Recipes for duck

Roasted duck crown and potatoes

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Recipes for sour

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Recipes for cherries

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