Serves 4
Preparation time 5 mins
Cooking time 12 mins
INGREDIENTS
1 large Chinese BBQ duck
Cherry Sauce
2 cups (500 mls) chicken stock
1 cup (250 mls) rose wine
1/4 cup Billington’s Light Muscovado sugar
300g pack frozen pitted cherries
Lemon juice or soy sauce, optional, to taste
Spiced Carrots
4 large (600 g) carrots, peeled and trimmed
60 g butter
1 tablespoon Billington’s Light Muscovado
¼ teaspoon ground ginger
Barbecued Asparagus
2 bunches asparagus, trimmed & washed
2 tablespoons (40 ml) extra virgin olive oil
2 cloves garlic, crushed
METHOD
1 Pre-heat oven to 180’C (160’C fan forced).
2 For the carrots, cut in half crossways. Thickly slice each piece lengthways, then cut into 5 cm batons. Cook carrots in a medium saucepan of boiling water until just tender; drain. Heat butter in the same saucepan, add Billington’s Light Muscovado and ginger cook, stirring until melted. Return carrots to pan, toss to combine
3 For the sauce, bring all ingredients to the boil over medium heat in a small saucepan and reduce by half, approx 10 minutes. Taste and if it is too sweet add a dash of lemon juice or soy sauce
4 Cut duck into four using poultry shears if not already done. Place on baking tray in oven for 10 minutes or until warm. This will also render more of the fat.
5 Meanwhile snap the ends off asparagus and toss with oil and garlic. Cook a on a heated, oiled grill plate (or grill or barbecue) until just tender. Season with salt and freshly ground pepper.
6 Serve duck with sauce and vegetables.
Tip: Frozen berries are great for cooking and the cost does not fluctuate with seasonality. You could use blueberries or raspberries.
This is a sponsored post by Billington’s. All opinions expressed by the author are authentic and written in their own words.