Duck makes a nice change from turkey or chicken, but you could still use either with this fragrant butter.
The easy cherry sauce will cut down the richness of the meat, while the bacon and avocado salad is a perfect match on the side.
- 1 whole duck (size 18)
- 100g butter
- 1 orange, zested then peeled and sliced
- Bunch sage leaves, finely sliced
- Sea salt, to season
- 1 large avocado
- 2 tbsp lemon juice
- 3 rashers bacon, cut into bite-sized pieces
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 small clove garlic, finely chopped
- 100g mesclun salad mix
- ¼ cucumber, peeled into ribbons
- CHERRY SAUCE
- 1 tin pitted cherries in juice
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- ½ tsp mixed spice
- 1 tsp cornflour
- 2 tbsp water
1 Preheat the oven to 170ºC. Arrange the duck in a roasting dish lined with baking paper. Combine the butter, orange zest, sliced sage and sea salt and rub ¾ all over the duck.
2 Roast for 40 minutes, or until the skin is golden and the juices run clear when pierced in the thickest part of the duck leg. Rest for 10 minutes, then arrange on a serving platter. Dress with the fresh orange slices. Heat the remaining butter and pour over the meat just before serving.
3 For the salad: peel and cut the avocado into chunky slices and toss with the lemon juice. Fry the bacon in a small pan until crispy. Combine the olive oil, wine vinegar, honey and garlic in a jar and mix well. Arrange the greens and cucumber ribbons in a serving bowl, and top with avocado slices and bacon. Drizzle over the dressing.
4 For the cherry sauce: combine the cherries and juice, brown sugar, vinegar and spice, and bring to the boil. Thicken with the pre-mixed cornflour and water. Simmer for 2-3 minutes.