Marinated Roasted Duck served with Plum Sauce and Mash Recipe by our apprentice Chef Telm Collardeau Serves 4 Marinade 1 whole duck Sumac 3 tsp Fresh thyme 10 sprigs Berry Farm Cabernet Merlot 2 cups Garlic 2 cloves minced Marinate duck 2 hours or overnight in fridge turning halfway through marinating. Drain from marinade then drizzle duck with olive oil and roast 175°C until juice runs clear when skewered. Plum Sauce Finely zested orange ½ tsp Finely zested lemon ½ tsp Juice of 2 oranges Juice of 1 lemon Olive oil 1 tbsp Shallots 4 or 1 medium onion, finely diced Berry Farm Plum Jam 4 tbsp Berry Farm Pink Plum Port 1 Cup Berry farm Honey Mustard 2 tsp Powdered Ginger 1 tsp Salt Butter 2 tsp - optional Method Sauté shallots or onion with oil until transparent. Add Plum Jam, dissolve. Add mustard and powdered ginger cook for a few moments stirring. Add port, orange juice and lemon juice and zests. Reduce until sauce consistency. Season with salt to taste. Take off heat and stir in butter (optional). Serve hot or cold, with roast duck and mashed potatoes.