Sweet cherry sauce drizzled over crispy duck leg served with a creamy sweet potato dauphinoise

Gluten free cherry roast duck with sweet potato dauphinoise recipe - Free From Fusion

As the Euro’s kicked off this weekend, every household is now glued to the football for the foreseeable future. I do enjoy watching the football but I must admit that three games a day is almost a bit too much, not for Jon though who is in football heaven. I was unlucky enough to draw Czech Republic in our work sweepstake but in a twist of fate I managed to bag Germany in the family one, so I will be watching with baited breath.

Wheat free cherry roast duck with sweet potato dauphinoise recipe - Free From Fusion

With the Euro’s being hosted by France, I was inspired to put together a French dish to celebrate and kick off the festivities. With Jon’s eyes glued to the screen I was able to peel him away to enjoy this delicious roast duck dish. I last featured a roast duck recipe quite a while back in the early days of the blog but the main highlight of this dish was the sweet cherry pouring sauce that accompanies it. The rich, dark meat of the roasted duck leg is made softer and sweeter by the cherries and red wine. I love the smell of cooking with red wine as it reminds me of festive mulled wine.

Dairy free sweet potato dauphinoise recipe - Free From Fusion

Serving the duck up alongside a generous helping of sweet potato dauphinoise makes this a meal to share with friends and family. Dauphionoise potatoes are one of my guilty pleasures, an absolute carb overload with lashings of cream and cheese but you have to indulge every once in a while. I put a twist on this French classic by using sweet potato.

Cherry roast duck with sweet potato dauphinoise recipe alt - Free From Fusion

This meal is finished off with honey glazed carrots which add to the sweetness of the cherry sauce. Tender, sweet, and tossed in a buttery honey sauce they will have everyone asking for more.

Wheat free and gluten freecherry roast duck with sweet potato dauphinoise recipe - Free From Fusion

Good luck for the team you are rooting for this summer, but hopefully England can go all the way!

Cherry roast duck with sweet potato dauphinoise

Sweet cherry sauce drizzled over crispy duck leg served with a creamy sweet potato dauphinoise

Cook Time
1 hr 15 mins
Total Time
1 hr 15 mins
Cherry roast duck with sweet potato dauphinoise recipe
  • For the potato
  • 1 large sweet potato
  • 5g dairy free butter
  • 2 garlic cloves
  • 1 sprig of rosemary
  • 250ml lactofree cream
  • 100g lactofree cheese
  • For the duck
  • 2 duck legs
  • Pepper to season
  • For the sauce
  • 4 shallots
  • 50g caster sugar
  • 3 tablespoons red wine vinegar
  • 175ml red wine
  • 300 ml vegetable stock
  • 12 frozen cherries
  • For the carrots
  • 150g tendersweet carrots
  • 2 tablespoons dairy free butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  1. Preheat the oven to 180C/355F.
  2. Peel the sweet potato and cut in half. Slice into pieces about half a cm thick.
  3. Grease a baking dish with dairy free butter. Finely chop the garlic and rosemary and whisk into a jug with the cream. Grate the cheese and set aside.
  4. Line the baking dish with one layer of sweet potato before pouring over a third of the cream mixture and sprinkling with a handful of cheese.
  5. Repeat two more times before covering the whole surface of the top layer with cheese and covering with tin foil. Put in the oven for 45 minutes and begin preparing the duck.
  6. Pat the duck dry with kitchen roll, score the skin and season with black pepper.
  7. Place the duck on a wire rack with a baking tray underneath. After the potato has been in the oven for 30 minutes place the duck on a separate shelf.
  8. When the first 45 minutes have passed for the potato, remove the tin foil and put the timer on for a further 30 minutes.
  9. Peel and finely dice the shallots before adding into a pan over a medium heat with a drop of oil. Add in some black pepper and slowly cook until the onion begins to brown.
  10. In a saucepan on a medium heat add the sugar and red wine vinegar. Keep stirring until the sugar begins to caramelise.
  11. Add the red wine and vegetable stock and leave for a further 10 minutes until the sauce has reduced by a third.
  12. Strain the onions into a large bowl, to reserve the liquid. Pour the liquid back into the saucepan and add the cherries for a few minutes. You can leave the sauce simmering on a low heat until you are ready to serve.
  13. Finally peel the carrots and put into a saucepan of boiling salted water over a medium heat for 6 minutes.
  14. Drain the carrots. In a large frying pan on a medium heat, add the butter, honey and lemon juice. Once the butter has melted add the carrots and toss in the sauce until completely covered.
  15. The sauce will begin to caramelise so be sure to coat the carrots in the sticky sauce.
  16. Serve up the duck alongside a generous portion of dauphinoise potato and carrots before drizzling in the cherry sauce.