Duck with Raspberry & Cassis Sauce

Duck with Raspberry Cassis SauceIngredients

  • 4 Canter Valley duck legs
  • 1 cup Roaring Meg Pinot Noir
  • 1 star anise
  • 1 cinnamon stick
  • 1 cup of water
  • 2 bay leaves
  • handful of fresh thyme
  • 4 peppercorns


Place all into dish and cook at 180°C for 1½ hours (or until cooked). Turn the duck leg over half way during cooking.

After cooking, place duck skin side down into pan with a little duck fat or oil, and put into 180°C oven for 10-15 minutes, until skin is crispy. Remove and rest.

Raspberry and Cassis Sauce

  • 100gms fresh or frozen raspberries 100mIs of cassis concentrate
  • 400mIs of water
  • ¼ cup castor sugar
Bring to Boil and simmer for 15 minutes. Puree with blender and strain through sieve, pushing pulp through with back of ladle. Return to heat and reduce to desired thickness.
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