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| Duck with Cumberland sauce |
ingredients
- 4 duck portions
- grated zest and juice of
- 1 lemon
- grated zest and juice of
- 1 large orange
- 4 tablespoons redcurrant jelly
- 4 tablespoons port
- pinch of ground ginger
- 1 tablespoon brandy
- salt and freshly ground black pepper
serves 4
- Preheat the oven to 190°C/375°F/Gas mark 5.
- Place a wire rack in a roasting tin. Prick the duck portions all over with a fork, and sprinkle with salt and pepper. Put on the rack and cook in the oven for 45–50 minutes until the juices run clear.
- Simmer the lemon and orange juices and zests together in a saucepan for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port. Bring to the boil, add the ginger and season with salt and pepper.
- Transfer the duck to a large serving plate, ensuring it is kept warm. Pour away the fat from the roasting tin, leaving the cooking juices. With the roasting tin over a low heat, stir in the brandy and bring to the boil. Stir in the port sauce, and serve with the duck.
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