Sit the duck, breast-side up on a wire rack in a roasting tin. Rub the skin with oil and season the skin with salt. Roast for about ... Add the port, wine and stock and cook until the volume ...

Trim the bottom off each pear, and place upright in a sauté pan. Add the red wine, sprinkle the sugar over the top of the pears, add the cinnamon, and bake for 45 minutes or until tender and the ...

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The first time roast it at 125°C for 20 minutes and the second time at 145°C for 25 minutes. Cut half of the duck and fry it at 180°C to make the skin crispy until the colour becomes dark red.

Duck with port and cherry wine ... It is a sweet, very rich-in-flavor red wine. Mostly enjoyed as a dessert wine due to its ...