Crispy Roast Duck from frozen with Confit of Sour Cherries

Hey presto – the most beautiful and tasty meal all from frozen!

The perfect Easter treat – Ready in 45 minutes from frozen, Serves 4

• Duck Breasts or Confit of Duck Leg* cooked from frozen
• Fresh Watercress sea salt and freshly ground pepper

For the Confit

• 3oz (75g) dried sour cherries (soak in red wine night before)
• 7 fl oz (200ml) dry red wine
• 1 oz (25g) golden granulated sugar
• 1 tablespoon good-quality red wine vinegar
• You will need a roasting tin

Instructions

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 (for pink flesh 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 from frozen, frozen garden peas and broad beans. Hey presto – the most beautiful and tasty meal all from frozen! Less waste, great flavour and all at exciting prices!

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Recipes featured on theNewIceAge.com have been tasted by a panel of5 keen food lovers 

^{* available from Good Taste Foods}