Lee Maycock recipe for roast duck with cranberries

Ingredients for this Lee Maycock duck recipe, which serves four

2 oven ready ducks (legs removed)
8 baby leeks
100g cranberries
4 potatoes
Cornish sea salt
Milled black pepper

Method for this Lee Maycock duck recipe

Place the ducks in a roasting tray and season.

Cut the potato into rounds and place in with the ducks.

Roast in a hot oven (200ºC) for approximately 25 minutes (depending on size).

Baste during cooking.

Remove from the oven and allow to rest for 20 minutes before removing the breast.

Cook the cranberries with a little water and sugar.

Cook the baby leeks in boiling salted water.

Carve the duck breasts into equal sized pieces and serve with the potato, leek and cranberries.

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