Hong Kong
Roast Duck with Cherry Compote
Crispy roast duck served with sweet and tangy cherry compote.
140 minutes4 servings
Ingredients
Method
- Preheat oven to 200°C (390°F). Rinse duck and pat dry.
- Season duck inside and out with salt and pepper. Place on roasting rack.
- Roast duck for 2 hours, basting occasionally with juices. Check internal temperature reaches 74°C (165°F).
- While duck roasts, cook cherries, juice, honey, cinnamon, and salt in a saucepan until thickened.