Crisp Roast Duck with Confit of Sour Cherries

Ready in: 45 minutes from frozen Serves 4 4 Good Taste Foods Duck Breasts or Confit of Duck Leg Cooked from frozen or defrosted first Fresh watercress Sea salt and freshly ground black pepper For the Confit: 3oz (75g) dried sour cherries (Put these to soak in the red wine the night before) 7 fl oz (200ml) dry red wine 1 oz (25g) golden granulated sugar 1 tablespoon good-quality red wine vinegar You will also need a roasting tin

1. Preheat the oven to Gas mark 8 (230 degrees Celsius)
2. Prick the duck with a skewer
3. Place the duck on the tin, season with salt and pepper and place in the centre of the oven to roast for about 30 minutes from frozen or 12-15 if defrosted (this serves the duck pink with crispy skin)
4. Meanwhile, place the soaked cherries and wine in a saucepan along with the sugar and wine vinegar. Bring to a gentle simmer and leave simmering for 20-30 minutes.
5. When done, remove the duck from the oven and rest for 5-10 minutes
6. Serve with the confit poured over each portion.

Garnish with Watercress, serve with seasoned mash potatoes, garden peas and broad beans

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