• 1 Gressingham DuckĀ® crown or whole duck

For the sauce

  • 12 pitted cherries
  • 50g caster sugar
  • 3 tablespoons red wine vinegar
  • 400ml chicken stock
  • 175ml glass of red wine
  • Teaspoon cherry or redcurrant jam (optional)


  1. Cook the whole duck or crown as per pack instructions
  2. While the duck is cooking place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel.
  3. Pour in the wine and the stock and reduce by 2/3 .
  4. When you have the consistency you desire, add in the cherries.
  5. Taste and if it requires more sweetness, mix in the jam.
  6. Serve the sauce with your cooked duck.