Main Courses Recipes - Duck with Cumberland Sauce Recipe

Ingredients

• 4 duck portions

• Salt and pepper

• 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

Serves 4

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Method:

1. Preheat the oven to 190°C/375°F/Gas 5.

2. Place a wire rack in a roasting tin. Prick the duck portions allover with a fork and sprinkle with salt and pepper. Place on the rack and cook in the oven for 45 to 50 minutes, until the juices run dear.

3. Simmer the lemon and orange juices and zests together in a saucepan for 5 minutes. Stir in the red currant jelly until melted, then stir in the port. Bring to the boil, add ginger and season to taste.

4. Transfer the duck to a serving plate, ensuring it is kept warm. Pour away the fat from the roasting tin, leaving the cooking juices.

5. 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.